Crab & Avocado Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
182
FAT
37%
CHOL
29%
SOD
25%

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Ingredients for 4 servings

2 tsp. fresh lemon juice; more for sprinkling

3 Tbs. mayonnaise

3 Tbs. chopped fresh chives (1/2-inch pieces)

Kosher salt and freshly ground black or white pepper

1/2 tsp. Dijon mustard

1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces

1/2 cup finely chopped celery from the inner ribs and leaves

8 oz. crabmeat, preferably lump, picked over to remove bits of shell

1 head Boston or Bibb lettuce, washed (for lining the plates)

2 Tbs. buttermilk

1/2 tsp. grated lemon zest

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