Zesty Lemon-Lime Seafood Salad with Homemade Salsa

INGREDIENTS:

½ lb cooked lump crabmeat (or lobster meat)
½ lb cooked shrimp
 ½ lb cooked sea scallops
1 Tbsp of chopped fresh tarragon
 2 Tbsp of lemon juice
 ½ tsp red pepper flakes Tabasco sauce, to taste Salt to taste
2 avocados Your favorite greens

DIRECTIONS:

 1. In a medium bowl, combine seafood, tarragon, lemon juice, red pepper flakes and Tabasco sauce and place in the refrigerator for 20 minutes to chill.
2. To make salsa: Combine all the salsa ingredients. For a chunky salsa, stir the ingredients in a bowl. For a smooth salsa, blend in the blender. Letting the salsa sit for a while helps the flavors blend.
3. Cut the avocados in half, remove the pits, and gently scoop the meat out of the shells, keeping the shape intact. Slice each avocado half into thin slices.