8 oz. fresh Dungeness crab meat

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3 oz. Roma tomato, seeded, finely diced

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3 oz. English cucumber, seeded, finely diced

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1 Tbsp. Italian parsley, chopped

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2 Tbsp. Extra virgin olive oil

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1 Tbsp. red wine vinegar

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1 Tbsp. lemon juice

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As needed Salt and white pepper to taste

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2 Fresh California Avocados**

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As needed Basil Vinaigrette (recipe follows)

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10 basil leaves

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2 oz. Extra virgin olive oil

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1 oz. white wine vinegar

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1 Tbsp. shallot, chopped

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2 Tbsp. Fresh California Avocado

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Pinch of granulated sugar

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As needed Salt and white pepper to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.