Linguine, Crab, and Avocado with Scallion Vinaigrette

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Ingredients

1. 2 teaspoons grated fresh ginger
2. 2 teaspoons lemon juice
3. 1 1/2 tablespoons red- or white-wine vinegar
4. 2 scallions, white and light-green parts chopped, dark-green tops sliced
5. 1 teaspoon soy sauce
6. 1/3 cup cooking oil
7. 3/4 teaspoon salt
8. 1/2 teaspoon grated lemon zest (from about 1/2 lemon)
9. 1 avocado, preferably Hass
10. 3/4 pound linguine
11. 1/2 pound lump crabmeat, picked free of shell

1. In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crabmeat. Sprinkle with the sliced scallion tops. Serve warm.