A Niçoise Salad Reimagined for Spring with California Avocados, Crab, and Mustard Vinaigrette

When mustard flowers turn the hills of Napa and Sonoma a vibrant shade of yellow, it’s a sure sign that spring has come to California Wine Country. This is the time of year to celebrate the fresh flavors of spring, and all we want are bright, flavorful meals we can eat outside. Spring also marks the beginning of California Avocado season. Grown responsibly in the Golden State, California Avocados are available from spring through late summer or early fall, corresponding perfectly with alfresco season. The fact that they’re local to California makes a big difference in quality and taste: The trifecta of rich soil, fresh breezes, and the friendly California sun creates sublime weather conditions to foster the growth of the superfood. Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler The traditional French recipe for Niçoise salad includes lettuce, tomatoes, green beans, tuna, anchovies, olives, and eggs. In this spring-inspired take, California Avocados and lump crab meat add decadent flavor and texture to the classic dish balanced by a zingy Dijon mustard vinaigrette. California Avocados, Two Ways Here, ripe California Avocados are used in two ways: mixed with lump crab meat in place of traditional tuna, as well as tossed in vinaigrette with little gem lettuces. When the salad is assembled, the creamy superfood balances the crunch of the lettuce while its rich flavor complements the sweet crab meat. Potatoes, green beans, olives, and hard-boiled eggs round out the salad, making a satisfying, spring-forward meal. Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler Make it easy on yourself by prepping most of the salad components ahead. A day or two before, make the vinaigrette and cook the green beans and potatoes, then refrigerate everything until needed. When cooking the potatoes, aim for getting them soft enough so that they feel like a ripe California Avocado when pressed. Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler To serve up the salad, have all the components ready to go before slicing the California Avocado and mixing and seasoning the crab. For the best-looking plate, save a few slices of the superfood to put on top. Before You Cook…

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