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 crab, mango, avocado and chives to the dressing and season with salt and pepper. Fold gently until the salad is mixed and evenly dressed. Refrigerate the salad. In a large nonstick skillet ...

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 ...