Avocado Seafood Salad

• 1/2 c. bottled Green Goddess dressing
• 1/2 c. fresh parsley leaves
• 1/4 c. heavy cream, whipped
• 1 large avocado, chilled (about 12 oz.)
• 1 Tbsp. lemon juice
• 2 (6 oz.) pkg. frozen snow crabmeat or tiny shrimp
• 1/2 c. sliced celery
• Boston lettuce leaves

1. In blender container, place Green Goddess dressing and parsley.
2. Cover; blend until smooth.
3. Pour into small bowl.
4. Fold in whipped cream.
5. Cover.
6. Chill.
7. Cut avocado lengthwise in half. Remove pit.
8. Scoop avocado into 3/4-inch balls.
9. Place in bowl. Add lemon juice to keep from discoloring.
10. Drain off liquid from seafood.
11. Add seafood and celery to bowl; toss
12. very gently.
13. Line 4 salad plates with lettuce leaves.
14. Spoon avocado mixture into each.
15. Top with some dressing.
16. Serve rest separately.

bottled green, parsley, heavy cream, avocado, lemon juice, frozen snow crabmeat, celery, boston lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36549 (may not work)