Crab Corn Avocado Salad

• 240 g ripe avocado
• 240 g mixed salad leaves
• 480 g cooked crab meat
• 4 tbsp fresh lemon, zest and juice
• 4 tbsp plain Greek yogurt
• 4 cloves garlic cloves, finely chopped

Directions

1. 1Prepare Crab Corn Avocado Salad by measuring ripe avocado, mixed salad leaves and cooked crab meat before starting; cut ingredients as specified.
2. 2Whisk the measured citrus and yogurt or oil for 30 seconds until emulsified; season lightly.
3. 3Combine gently so the dressing coats everything without crushing it. Chill for 10 minutes, then divide into the stated servings.