Spread Avocado Mousse down the right side of the plate, from top-to-bottom, as shown in the photo.
In a stainless-steel bowl, gently toss Beets with the 1st portion of lemon juice and finishing evoo. Season with kosher salt. Taste and adjust seasoning as needed.
Place Beets over the Avocado Mousse, as shown in the photo. Season Beets with sea salt.
Arrange king crab over the top of the Beets, as shown in the photo. Drizzle 2nd portion of lemon juice over the crab.
Evenly distribute the radish over the salad, as shown in the photo.
Drizzle 2nd portion of evoo over the salad.
Garnish with watercress evenly distributed over the salad, as shown in the photo.
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