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2 English cucumbers, sliced into 1-inch thick pieces
1 avocado, diced
1 cup frozen asparagus tips, thawed
1 hard boiled egg, diced
1/2 lemon, zested and juiced
3 tablespoons Thousand Island Dressing
1 tablespoon hot sauce
2 tablespoons fresh chopped parsley leaves
1 (8-ounce container) fresh crabmeat
Salt and freshly ground black pepper