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Crab, Avocado,
and Radish Salad



1 cup rice vinegar

1 tablespoon sugar

3 tablespoons salt, separated

2-3 medium daikon radishes, trimmed and julienned

1 lemon

1 lime

½ orange

¼ cup olive oil

1 tablespoon honey

1 tablespoon black pepper

2 bunches French Breakfast radishes, quartered

2 avocados, diced

½ pound lump crabmeat, shelled

Note: The daikon radishes in this recipe need to be pickled two days ahead.


  1. Make the pickled daikon radishes: Heat vinegar, sugar, 2 tablespoons salt, and 1 cup water over low heat until sugar and salt dissolve. Place daikon in warm brine, cover, and keep in refrigerator for 2 days.
  2. Make citronette: Juice citrus into a medium bowl. Add olive oil, honey, pepper, and remaining salt. Whisk until emulsified.
  3. Assemble the salad: In large bowl, gently toss Easter egg radishes, avocado, and crab with citronette until just incorporated. Top with pickled daikon.

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