Crab-and-Avocado Salad with Ginger Vinaigrette

Course Salads

Ingredients in this Recipe

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

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