1 small seedless watermelon, sliced 1/4" thick

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6 oz. fresh Dungeness crab meat

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2 Fresh California Avocado

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2 limes, juiced, as needed

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As needed Chervil Vinaigrette (recipe follows)

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As needed Deviled Jicama (recipe follows)

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As needed Chives, chopped as needed

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As needed Sea salt, to taste

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As needed Fresh California Avocado slices, for garnish

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1 Tbsp. chervil, chopped

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1 Tbsp. extra-virgin olive oil

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1 tsp. white balsamic vinegar

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As needed Salt and pepper to taste

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2 1/2 oz. jicama, julienned

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4 limes, juiced

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1 tsp. sriracha hot sauce

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As needed Salt 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.