230g (8 oz) white crab meat – I used crab claws
2-3 handfuls of fresh baby spinach leaves
3 plum tomatoes – sliced into a bite size pieces
3 Hass avocados – peeled and sliced to a bite size pieces
2 tbsp lemon juice or more to taste
1 tbsp canola oil
2 tbsp chives – chopped
1 tbsp basil – chopped
salt & pepper to taste (my garlic salt works beautifully in this recipe!)
wedges of lemon to serve