Crab, Avocado and Grapefruit Salad

Serves 2


  • 1 small ruby grapefruit
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon roughly chopped fresh tarragon
  • 1 ripe avocado
  • 1/2 pound lump crabmeat, picked over for shells (or 1/2 pound cooked cocktail prawns)
  • 1 1/2 cups salad greens
  • Salt and freshly ground black pepper


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.
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. Halve avocado, remove pit and scoop out flesh. Dice into 1/2-inch pieces.
In a salad bowl, gently toss together the greens, grapefruit segments, avocado and about 1/4 cup of dressing.
In a separate bowl, toss crab meat or prawns with a few tablespoons of dressing.
To serve, divide greens between two plates and top with crab.

Recipe from Central Market Mill Creek - Culinary Resource Center
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