Divide the salad greens among dinner plates. Carefully clean lump crabmeat, removing any shell or cartilage pieces. Arrange the lump or imitation crabmeat, tomatoes, avocado, and chile peppers on top of salad greens. Sprinkle with onion and cilantro.
For dressing, in a screw-top jar combine the vinegar, oil, sugar, salt, and cumin. Cover and shake well. Pour the dressing over salads. Makes 6 servings.