Crab, Avocado, and Radish Salad

Photo by Jennifer Cole

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6 servings

  • 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 breakfast radishes, avocado, and crab with citronette until just incorporated. Top with pickled daikon.

  • From chef Jacob Sessoms of Table in Asheville, North Carolina

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