Crab-and-Avocado Salad with Ginger Vinaigrette

• 2 teaspoons chopped fresh ginger
• Grated zest of 1/2 lemon
• 2 teaspoons lemon juice
• 1 1/2 tablespoons white- or rice-wine vinegar
• 2 scallions including green tops, chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/3 cup cooking oil
• 3/4 pound watercress, tough stems removed (about 2 quarts)
• 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
• 2 ripe avocados, preferably Haas, diced
• 1/2 pound lump crabmeat, picked free of shell

1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt.
2. Pulse to chop.
3. Add the oil and puree until smooth.
4. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt.
5. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
6. Toss the crabmeat with the remaining vinaigrette.
7. Spoon the dressed crabmeat over the salads.

fresh ginger, lemon, lemon juice, white, scallions including green tops, soy sauce, salt, cooking oil, head romaine lettuce, avocados, lump crabmeat

Taken from www.foodandwine.com/recipes/crab-and-avocado-salad-with-ginger-vinaigrette (may not work)