Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

Ingredients

• 1 medium jicama, peeled and julienned
• 3 medium cucumbers, peeled, seeded, and julienned
• 1 cup coarsely chopped fresh cilantro, plus sprigs for garnish
• 7 tbsp. extra-virgin olive oil
• 5 tbsp. fresh lime juice
• Salt
• 2 medium tomatoes, diced
• 3 serrano chiles, seeded, if desired, and minced
• 1 clove garlic, peeled and minced
• 1 medium white onion, peeled and finely chopped
• 1 avocado, peeled and diced
• 8 softshell crabs, cleaned
• 1 lime, cut into wedges