Dungeness Crab, Watermelon & California Avocado Salad

From: Chef-owner John Bentley, John Bentley’s Restaurant, Redwood City, CA.  Yield: 6 servings.

1 small seedless watermelon, sliced ¼” thick
6 oz. fresh Dungeness crab meat
2 fresh California avocados*
2 limes, juiced, as needed
chervil vinaigrette (recipe follows)
deviled jicama

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