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EmailServe this lovely pale green dressing over romaine leaves, and spoon a portion of chilled crabmeat salad to one side.
Yield: Serves 4
- 1 large avocado
- 1 garlic clove, sliced
- 2 green onions, white portion only, sliced
- 2 tablespoons vegetable oil
- 3 tablespoons lemon juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 green chili, minced
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.
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