Ingredients
2tspfresh ginger,grated
2tsplemon juice
1½tbspred wine vinegar,or white
2scallions
1tspsoy sauce
1cupcooking oil
¾tspsalt
½tsplemon zest,(from about ½ lemon) grated
1avocado
¾lblinguine
½lblump crabmeat
Preparation
In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, soy sauce, oil, and ¼ teaspoon of salt. Blend until smooth, then stir in the lemon zest.
Cut the avocado into ½-inch dice and add to the scallion vinaigrette.
In a large pot of boiling, salted water, cook for about 12 minutes the linguine until just done.
Drain the pasta and toss it with the vinaigrette and avocado and the remaining ½ teaspoon of salt.
Gently fold in the crabmeat. Sprinkle with the sliced scallion tops.
Serve warm.
