Ingredients

2 teaspoons chopped fresh ginger Grated zest of 1/2 lemon 2 teaspoons lemon juice 1 1/2 tablespoons white wine vinegar or rice-wine vinegar 2 scallions including green tops, chopped 1 teaspoon soy sauce 1/2 teaspoon salt 1/3 cup cooking oil 3/4 pound watercress, tough stems removed (about 2 quarts) 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 crab meat, picked free of shell

Description

Crab-and-Avocado Salad With Ginger Vinaigrette, Recipe

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