Ingredients:

1 pound lump crabmeat, cleaned

3/4 cup orange juice

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon honey

1/4 teaspoon salt

1 avocado, diced

1 orange, peeled and cut into 1-inch pieces

1/4 cup red onion, minced

1/4 cup red bell pepper,  chopped

1 tablespoon fresh cilantro, chopped

2 teaspoons fresh jalapeno pepper, minced

Rommaine lettuce leaves

Directions:

Whisk together first 5 ingredients to make dressing; set aside. In large mixing bowl, combine avocado, orange, red onion, red bell pepper, cilantro and jalapeno. Let stand for 30 minutes. Squeeze all liquid out of crabmeat. Check carefully for any shells. Add crabmeat to salad mixture. Arrange lettuce on salad plates. Top with crabmeat mixture and reserved dressing. Season to taste with freshly ground pepper.

Serves 6