Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
Slideshows: More Salads with Seafood
1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
2 ripe avocados, preferably Haas, diced
1/2 pound lump crabmeat, picked free of shell
How to Make It
In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.
Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine.
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