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Tiered Crab and California Avocado Salad with Avocado Cream

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In a blender or food processor, puree avocado until almost smooth. Add vinaigrette, sour cream, and lemon; puree until smooth. Season with salt and pepper. Toss greens with half of avocado cream; divide half of the greens among 6 serving plates. On top of the greens, divide half the crab among the plates. On top of the crab, divide half the avocado slices. Repeat layers with remaining greens, crab, and avocado. Garnish each plate with dots of avocado cream

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