CALIFORNIA-STYLE BLUE CRAB SALAD AVOCADO, NIÇOISE OLIVES, MEYER LEMON DRESSING

CALIFORNIA-STYLE BLUE CRAB SALAD AVOCADO, NIÇOISE OLIVES, MEYER LEMON DRESSING
This salad is a refreshing choice for an elegant lunch on a summer day. Succulent crab, creamy cubes of avocado, salty olives, and sweet grape tomatoes are folded into a mixture of
cool mayonnaise and bright red wine vinegar. Cayenne pepper and Spanish paprika add a touch of heat and depth to the mix. Mesclun greens tossed in a sunny Meyer lemon dressing
make the crab salad’s bed.
Sweet blue crabs are found in the waters of the Atlantic and the Gulf of Mexico. Their silky texture and rich taste make them my crab of choice—no matter from where a dish’s inspiration
may come.

Serves 4
¾ cup mayonnaise
tablespoons red wine vinegar
tablespoons smoked sweet Spanish paprika
8 teaspoon cayenne
Kosher salt and freshly ground black pepper
½ pounds jumbo lump blue crab meat, picked over
ripe Hass avocado, halved, pitted, peeled, and thinly sliced
½ cup pitted and coarsely chopped Niçoise olives
cup grape tomatoes, halved
¼ cup finely chopped fresh chives
ounce microgreens
½ recipe [Only admins are allowed to see this link]

1. Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes,
and chives and fold gently to combine.
2. Put the greens in a large bowl, toss with the [Only admins are allowed to see this link], and season with salt and pepper. Arrange the greens on 4 large dinner plates and
top each with a mound of the crab salad.