Califonia Bountiful
Side Dish

California avocado salad with Dungeness crab

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination, but chef Paul Murphy makes it seem new by tossing the salad with a vibrant, rich aïoli.

Chef Paul Murphy
San Diego

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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

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