Radishes, avocado and cucumber also star in this light, summery salad The quick, creamy dressing is laced with tarragon Credit : Haarala Hamilton & Valerie Berry  Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 14 April 2026 9:32am BST I rarely use tarragon except with veal and chicken (and in Béarnaise sauce), and I’d never actually paired it with crab before making this dish, but it’s so good. Make the dressing first so the flavours can develop. Eat as soon as this is made – otherwise the cucumber and radish tend to leach their water content.…