Freshly-chopped chives, basil and tarragon. Bright lemon vinaigrette with a hint of garlic. Crunchy shallot rings and vibrant radishes sliced paper thin. All tossed with tender lumped crab meat and colorful micro greens.

Comforting as a traditional crab salad may be, the dish often feels heavy and dated, where most versions tossed with a mayonnaise-based dressing and chunks of celery and hard-boiled eggs, or “lightened” with torn iceberg lettuce.

This take is a favorite of mine to serve, particularly if I’m planning for company and especially on a hot day. The dish comes together in minutes, and is a great appetizer or first course served on chilled salad plates or spooned over buttery avocado halves.

HERBED CRAB SALAD

35 minutes. Serves 4 to 6

Finely grated zest and juice of 1 lemon

1 tablespoon whole grain mustard

2 garlic cloves, finely minced

3 tablespoons olive oil

Salt and freshly ground black pepper

2 shallots, sliced into very thin rings

1 pound lump crab meat, picked for shells

2 slender radishes, very thinly sliced crosswise (preferably using a mandoline)

1/4 cup chopped chives

1/3 cup julienned basil leaves

2 tablespoons chopped fresh tarragon leaves

2 cups micro greens (about 2 ounces)

In a large bowl, whisk together the lemon zest and juice, mustard, garlic and oil. Season with 1/2 teaspoon salt and several grinds of pepper, or to taste. Stir in the shallot rings and set aside for several minutes to quickly pickle the shallot. Gently fold in the crab meat, radishes, chives, basil and tarragon. Gently fold in the micro greens. Check the seasoning and adjust as needed. The salad is best eaten within a day of assembly.

Note: From Noelle Carter.