Recipe

		Linguine, Crab and Avocado with Scallion Vinaigrette
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.