- 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.
- Make citronette: Juice citrus into a medium bowl. Add olive oil, honey, pepper, and remaining salt. Whisk until emulsified.
- Assemble the salad: In large bowl, gently toss Easter egg radishes, avocado, and crab with citronette until just incorporated. Top with pickled daikon.