Linguine, Crab and Avocado with Scallion Vinaigrette Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 teaspoons grated fresh ginger 2 teaspoons lemon juice 1 1/2 tablespoons red or white wine vinegar 2 scallions, white and light-green parts chopped, dark-green tops sliced 1 teaspoon soy sauce 1/3 cup cooking oil 3/4 teaspoon salt 1/2 teaspoon grated lemon zest (from about 1/2 lemon) 1 avocado, preferably Hass 3/4 pound linguine 1/2 pound lump crab meat, picked free of shell
			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. 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.