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California avocado salad with Dungeness crab

Recipe by:Chef Paul Murphy
San Diego


  • Basil aïoli
    3/4 cup mayonnaise
    1/3 cup finely chopped fresh basil
    1 tbsp. fresh lemon juice
    1 1/2 tsp. minced garlic
    1 1/2 tsp. grated lemon peel
    Salt and pepper, to taste
  • Avocado and crab salad
    2 large Haas avocados
    Juice of 1 lemon
    Salt and pepper, to taste
    3 large heirloom tomatoes
    1 lb. Dungeness crabmeat
    Microgreens, for garnish


To make aïoli: Mix all ingredients in a medium bowl. Cover and refrigerate at least 1 hour to allow flavors to develop. Makes 1 cup. Can be prepared 2 days ahead. Keep refrigerated.

To make salad: Pit and peel avocados and cut into 1/2-inch chunks. Toss gently with 1 tbsp. of the lemon juice and season with salt and pepper. Rinse and core tomatoes and cut into medium dice. Drain crabmeat by placing it in a towel and squeezing out all the liquid, but keeping all the big pieces of crab intact. Place tomatoes, crab and add a little of the aïoli in a medium bowl and toss lightly. Add avocado and toss again. Taste to see if it needs more of anything and serve with microgreens on top.

Serves 1 to 2

Califonia Bountiful