Recipes|Featured Main
Crab, Avocado and Grapefruit Salad
Difficulty Level: Easy
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Prep Time:15 Minutes
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Yield:2 Servings
Ingredients
- 1 ruby grapefruit
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1 tablespoon roughly chopped fresh tarragon
- 1 ripe avocado, diced or sliced
- ⅓ pound lump crabmeat, picked over for shells (or 1/2 pound cooked shrimp or prawns)
- 1 ½ cups salad greens
- Salt and freshly ground black pepper
- 1 ruby grapefruit
- 4.26g honey
- 25.56g olive oil
- 12.78g roughly chopped fresh tarragon
- 1 ripe avocado, diced or sliced
- 151.2g lump crabmeat, picked over for shells (or 1/2 pound cooked shrimp or prawns)
- 354.88ml salad greens
- Salt and freshly ground black pepper
Brighten your winter days with the fresh flavor of grapefruit! This healthy fresh salad will make any day feel a bit sunnier.
Preparation
STEP 1
Use a knife to cut peel from grapefruit, removing all white pith. Working over a bowl to catch juice, carefully cut between membranes to separate segments. When all segments are removed, squeeze the leftover membranes and pulp with your hand to extract as much juice as possible. Drain segments from juice and remove any seeds.
STEP 2
Measure 1/4 cup of grapefruit juice. Add honey and whisk together. Whisk in olive oil, stir in tarragon and season to taste with salt and pepper.
STEP 3
In a salad bowl, gently toss together the greens, grapefruit segments, avocado and about 1/4 cup of dressing.
STEP 4
In a separate bowl, toss crab meat or shrimp with a few tablespoons of dressing.
STEP 5
To serve, divide greens between two plates and top with crab.