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Makes 4 Servings
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
Use a vinaigrette made with white wine or champagne vinegar and a mild, smooth olive oil.
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.