Dungeness Crab, Watermelon & California Avocado Salad

Serves: 6


1 small seedless watermelon, sliced 1/4" thick
6 oz. fresh Dungeness crab meat
2 Fresh California Avocado
2 limes, juiced, as needed
As needed Chervil Vinaigrette (recipe follows)
As needed Deviled Jicama (recipe follows)
As needed Chives, chopped as needed
As needed Sea salt, to taste
As needed Fresh California Avocado slices, for garnish

Chervil Vinaigrette

1 Tbsp. chervil, chopped
1 Tbsp. extra-virgin olive oil
1 tsp. white balsamic vinegar
As needed Salt and pepper to taste

Deviled Jicama (Yield: 2/3 cup)

2 1/2 oz. jicama, julienned
4 limes, juiced
1 tsp. sriracha hot sauce
As needed Salt to taste

*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.