Crab & Avocado Salad with Fruit Salsa

1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells

1 1/2 cups mangoes, peaches or nectarines, diced

1/4 medium red onion, cut into small dice

1/4 medium red bell pepper, cored and cut into medium dice

1 tablespoon chopped fresh cilantro or parsley

2 tablespoons fresh lime juice

1/2 teaspoon Salt and pepper, to taste

3 ripe avocados

What You Need