The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.

If you’ve only ever eaten watermelon in a fruit salad, this fresh summer combo with avocado, spinach, and lime will change the way you think about it. This is a vivid, filling meal with flavor ...

This simple vegan watermelon and feta salad is bright and crispy, perfect for warm days. It uses mint and balsamic glaze for ...

Add the remaining 1/4 cup of grapefruit juice and cook until the crab is lightly caramelized, about 10 seconds. Remove from the heat. Arrange the grapefruit in shallow bowls. Layer the avocado on ...

Mound crab salad on each avocado half. Serve the salad with lime ... combine the cooled couscous, watermelon cubes, cheese, basil and arugula. In a separate small bowl, whisk together the ...

Toss crab and lime aioli together, place in a bowl and top with avocado and Maldon salt. Roll cucumber and garnish around the crab and place micro greens, flowers and yuzu saffron gel on plate.

Peel and halve avocados, discard seed and slice flesh into a bowl. Peel,core and slice apples and add to avocado. Sprinkle with lemon juice, cover and chill for 30 minutes. Drain crabmeat ...

Want to make the salad extra pretty? Use a mix of radishes like purple and watermelon. All products featured on Bon Appétit are independently selected by our editors. However, when you buy ...