- 1 tbsp. fresh tarragon
- 2 tsp. Dijon mustard
- 2 tbsp. fresh lime juice
- Sea salt and freshly ground pepper to taste
- 2 tbsp. extra virgin olive oil
- 12 ounces lump crab meat
- 2 ripe avocados (peeled, seeded, quartered and cut into bite-size pieces)
- 4 heads Belgian endive, cut crosswise into 1-inch pieces
In a medium bowl, whisk together tarragon, mustard and lime juice. Add salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. In another bowl, combine crab, avocados and endive; add dressing and toss gently. Serve and enjoy.
Serving size: ¼ recipe. Calories: 400; Fiber: 23g; Protein: 26g.