California-Style Blue Crab Salad

• 3/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 2 tablespoons smoked sweet Spanish paprika
• 1/8 teaspoon cayenne
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds jumbo lump blue crab meat, picked over
• 1 ripe Hass avocado, halved, pitted, peeled, and thinly sliced
• 1/2 cup pitted and coarsely chopped Nicoise olives
• 1 cup grape tomatoes, halved
• 1/4 cup finely chopped fresh chives
• 1 ounce microgreens
• 1/2 recipe Meyer Lemon Dressing (page 45)

1. Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl.
2. Season with salt and pepper.
3. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
4. Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper.
5. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.

mayonnaise, red wine vinegar, sweet spanish, cayenne, kosher salt, crab meat, avocado, nicoise olives, grape tomatoes, fresh chives, microgreens, lemon dressing

Taken from www.epicurious.com/recipes/food/views/california-style-blue-crab-salad-382751 (may not work)