Crab Salad With Avocado And Tomato

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1 (6 oz.) can lump crabmeat, picked over

1/4 cup minced fresh chives

3 tablespoons mayonnaise

1/2 tablespoon ketchup

1 tablespoon fresh lemon juice

4 small, ripe plum tomatoes, cut into thin wedges

1 ripe avocado, quartered, pitted, peeled and sliced crosswise

2 tablespoons olive oil

1/2 tablespoon distilled vinegar

Salt and pepper

8 cups torn lettuce

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