Hass Avocado Salad with Maryland Lump Crabmeat, Trio of Peppers and Crisp Frise (cover)

Hass Avocado Salad with Maryland Lump Crabmeat, Trio of Peppers and Crisp Frise (cover)

Yield: 4 portions
Dress ing:
1⁄4 cup olive oil
1 Tbsp. lime juice
1 tsp. balsamic vinegar
1⁄2 tsp. Dijon mustard
1⁄4 tsp. salt, divided
1⁄4 tsp. ground black pepper, divided
Crab sala d:
1⁄4 cup mayonnaise
2 Tbsps. Dijon mustard
1 tsp. paprika
8 oz. lump

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