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Dungeness Crab, Watermelon & California Avocado Salad

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Dungeness Crab, Watermelon & California Avocado Salad

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Ingredients

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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Chervil Vinaigrette:

  1. Place all ingredients in a food processor and blend well.  Add salt and pepper to taste.


Deviled Jicama:

  1. Gently mix all ingredients in a bowl.  Keep refrigerated.


To Assemble:

  1. Using a 3” round or square cutter, cut out 12 shapes from the watermelon slices.  Set aside. (Optional: Grill one side of each watermelon slice.)
  2. Cut avocados in half and scoop fruit into a bowl.  Mash the avocado with the lime juice, mixing in enough juice as needed.  Season with salt and pepper to taste.  
  3. On each plate, place one slice of watermelon.  Place about 2 ½ tablespoons of the avocado mixture on top of each watermelon slice, followed by 1 oz. of crab.  Top with another slice of watermelon.  Garnish top with Deviled Jicama, a little of the Chervil Vinaigrette and a slice of Fresh California Avocado.  Sprinkle with chopped chives and a little sea salt.  Serve.

* A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef John Bentley, John Bentley’s, Redwood City CA

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