<http://schema.org/recipeInstructions>
" In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads. Notes: Wait until you&amp;#039;re ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown. Wine Recommendation: Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2342/crab-avocado-salad-ginger-vinaigrette-recipe-7778/>