Crab & Avocado Salad Recipe

Ingredients

• 3 Tbs. mayonnaise
• 2 Tbs. buttermilk
• 1/2 tsp. grated lemon zest
• 2 tsp. fresh lemon juice; more for sprinkling
• 1/2 tsp. Dijon mustard
• Kosher salt and freshly ground black or white pepper
• 8 oz. crabmeat, preferably lump, picked over to remove bits of shell
• 1/2 cup finely chopped celery from the inner ribs and leaves
• 3 Tbs. chopped fresh chives (1/2-inch pieces)
• 1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
• 1 head Boston or Bibb lettuce, washed (for lining the plates)
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