Crab, Lemon, and Avocado Salad

Back on the Wagon.

We just came back from 7 days on vacation, with no rules eating, nightly ice cream, and lots of sand.  But now we're back, and it's time to be disciplined again.  I came back itching to cook, and promptly made a huge vat of the "Staff Dressing," and liked it even more this time.  So for dinner, we actually had salad...and salad.  I may be jumping the gun a bit since it's in the 50's here, but after vacation I wanted a little taste of summer.  I also have my deck furniture out.  It snowed 2 days ago.  Your point?

 I loved the avocado with the crab, and found myself wanting more of it in the salad.  Somehow I know more avocado would make it less treasured (and less healthy) when you do get a bite with avocado.

Crab, Lemon, And Avocado Salad
adapted from Cooking Light: fresh food fast

Ingredients:
3 1/2 tablespoons fresh lemon juice (about 1 lemon)
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lb lump crabmeat, drained and shell pieces removed
1/2 cup (about 3) finely chopped scallions
1 diced peeled avocado
Baby romaine lettuce

Combine lemon juice, olive oil, salt, pepper, stirring well with a whisk.  Place crabmeat, avocado, and scallions in a bowl.  Pour wet ingredient over and toss gently to coat (so as not to crush the lumps of crabmeat),  Arrange baby romaine around the edges of a plate and mound salad in the center.