Crab & Avacado Salad

• 1-2 Haas Avacados Med.Dice
• Meat of one 1-2lb dungeness crab
• or 2 cans of Geisha crab meat
• 3 cups spring mix (any field greens)
• 1/4 tsp cumin
• 1 Tbsp lime juice
• dash of salt
• 1/4 tsp whitepepper
• 1 sprig cilantro no stem
• Vinegarette
• 1/4 c white wine vinegar
• 3/4 c EV olive oil
• 1 small shallot minced
• fresh cracked pepper
• 1 tsp celery salt
• 2 cloves minced garlic
• pinch of cayanne pepper

1. Rinse and spin salad greens then set aside. In a bowl combine avacado, crab, lime juice, salt white pepper,and cumin. Gently stir and dd cilantro. Refrigerate for 30min. In bowl wisk togther all remaining ingredients. slowly add the olive oil last. When done toss vinegarette and salad greens.
2. Plate about 3/4c of salad and spoon on about 3Tbsps of crab and avacado mix.

crab, crab meat, spring mix, cumin, lime juice, salt, whitepepper, cilantro, vinegarette, white wine vinegar, olive oil, shallot, fresh cracked pepper, celery salt, garlic, cayanne pepper

Taken from www.epicurious.com/recipes/member/views/crab-avacado-salad-1206713 (may not work)