Stone crab & Florida Avocado Salad with Mustard Vinaigrette


  • 1 cup heirloom cherry or grape tomatoes, washed and halved
  • 1 cup Florida Avocado (green skinned), peeled, seed removed, and diced into large chunks (about ½ an avocado)
  • 1 lb Florida Stone Crab Claws (hint- ask the fishmonger to crack the shells for you)
  • 2 tbsp. minced red onion
  • ¼ cup whole grain mustard
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • kosher salt
  • ground black pepper
Stone crab and Florida Avocado Salad with Mustard Vinaigrette


    1. In a large bowl, combine halved tomatoes, diced avocado, and minced red onions.
    2. Carefully remove the meat from the crab claws. Try to remove the meat in large chunks. Make sure there are no pieces of cartilage. Remove carefully with a sharp knife if so. Add to vegetable mixture. Chill until ready for service.
    3. In a small bowl, combine mustard and vinegar. While whisking, add the oil. Season to taste with salt and pepper. Chill until ready to serve.
    4. When ready to serve add dressing as desired to the salad. Gently toss with a large spoon or spatula. Adjust seasoning. Serve on chilled plates. Serve extra dressing on the side for dipping.

    Yields approximately 1 quart of salad and 1 cup of dressing.

    ©2020 Chef Jennifer M. Denlinger