Avocado, Crab, and Jalapeno Roll-Ups

• 2 large, ripe avocados
• 3 large garlic cloves, roasted and smashed (or 1/2 Tbsp minced)
• 1/4 tsp cumin
• 2 roasted jalapeno peppers (stems and seeds removed), finely chopped
• 1/2 lb crab meat, picked clean of shell fragments
• 1/4 cup shallots, finely chopped
• 1 can (18 oz) diced tomatoes
• 1/2 cup fresh cilantro, chopped
• juice from 1/2 fresh lime
• 1/2 tsp coarse salt
• 24 leaves romaine lettuce, hearts removed
• extra-virgin olive oil to taste (2 Tbsp?)

Halve avocados, remove pits and skins, and coarsely chop in a large, nonreactive bowl. Add roasted garlic and cumin; gently combine.

Add jalapenos, crab meat, shallots, tomatoes, and all but two tablespoons each of the cilantro and lime juice. Stir until just combined.

Arrange romaine leaves on a serving plate, and place a dollop of crab meat mixture on top of each.

Combine remaining two tablespoons of cilantro and olive oil in a small bowl; season with salt; and stir until thoroughly mixed. Drizzle the oil mixture over the lettuce before serving.

Makes 4 servings, 8 WW PointsPlus each.