Serve this lovely pale green dressing over romaine leaves, and spoon a portion of chilled crabmeat salad to one side.
1. Combine the avocado, garlic, and onions in the container of a blender or processor, then whirl until smooth. Add the oil, lemon juice, cumin, salt, and pepper and whirl briefly. Stir in the green chili. Refrigerate and pour over 4 individual salad.