Wash and dry the iceberg lettuce, tomatoes, radish, peach, kiwi, mango, and pomegranate seeds as needed.

Chop the iceberg lettuce into bite-size pieces and place it in the large salad bowl.

Dice the tomatoes and thinly slice the onion and radish.

Dice the avocado and add it to the bowl with the tomatoes, onion, and radish.

Cut the peach, kiwi, and mango into small pieces, then add them with the pomegranate seeds.

Add the 225 g (8 oz) crab meat to the prepared salad ingredients.

Add 60 ml (1/4 cup) olive oil, 30 ml (2 tbsp) lemon juice, and 30 ml (2 tbsp) white vinegar to the blender.

Add Dijon mustard, honey, garlic, dried oregano, black pepper, and salt to the blender.

Blend the dressing ingredients until smooth and emulsified.

Pour the dressing over the salad and toss gently until all ingredients are coated.