Avocado Seafood Salad - cooking recipe

Ingredients

1/2 c. bottled Green Goddess dressing
1/2 c. fresh parsley leaves
1/4 c. heavy cream, whipped
1 large avocado, chilled (about 12 oz.)
1 Tbsp. lemon juice
2 (6 oz.) pkg. frozen snow crabmeat or tiny shrimp
1/2 c. sliced celery
Boston lettuce leaves

Preparation

In blender container, place Green Goddess dressing and parsley.
Cover; blend until smooth.
Pour into small bowl.
Fold in whipped cream.
Cover.
Chill.
Cut avocado lengthwise in half. Remove pit.
Scoop avocado into 3/4-inch balls.
Place in bowl. Add lemon juice to keep from discoloring.
Drain off liquid from seafood.
Add seafood and celery to bowl; toss
very gently.
Line 4 salad plates with lettuce leaves.
Spoon avocado mixture into each.
Top with some dressing.
Serve rest separately.