Makes 4 Servings

Salad:

1.5 Dungeness crabs, cooked and cleaned, meat removed
2 heads of little gems lettuce or one head red butter lettuce, washed and torn into pieces
2 cups wild arugula 
2 small heads of endive or escarole, chopped 
2 Cara Cara oranges 
2 ripe avocados 
2 cucumbers, sliced thinly (Persian cucumbers are delicious here, if available)
3 scallions, chopped finely 
1 cup cooked quinoa 
Salt and pepper to taste 

Dressing:

Use a vinaigrette made with white wine or champagne vinegar and a mild, smooth olive oil.

Preparation:

Peel and chop Cara Cara oranges and avocados into similar sizes. Combine with lettuces, arugula, endive, cucumber, scallions, quinoa, and crab in a bowl. Add the dressing, toss, and divide among 4 plates.