Crab and Avocado Salad with Fruit Salsa Recipe

1 pound pasteurized crabmeat (preferably lump or back fin)

picked over for stray shells

1 ½ cups mangoes

peaches or nectarines

diced

¼ medium red onion

cut into small dice

¼ medium red bell pepper

cored and cut into medium dice

1 tablespoon chopped fresh cilantro or parsley

2 tablespoons fresh lime juice

½ teaspoon Salt and pepper

to taste

3 ripe avocados