Adding fresh lump crabmeat elevates this simple salad, making an everyday dish feel celebratory. The sweet-tart grapefruit and creamy, nutty avocado perfectly complement the rich crab, creating a wonderful medley of flavors and textures.
Grapefruit, Avocado & Crab Salad
2 pink grapefruits, segmented and juice reserved
2 tsp. white wine vinegar
1 Tbs. minced shallot
1 Tbs. minced fresh chives
Salt and freshly ground pepper
3 Tbs. extra-virgin olive oil
1 head butter lettuce, leaves separated and torn into small pieces
2 firm but ripe avocados, cut into 1/2-inch (12-mm.) slices
1/2 lb. (250 g.) fresh lump crabmeat
In a small bowl, whisk together 2 teaspoons of the grapefruit juice with the vinegar, shallot, chives and a pinch each of salt and pepper. Whisking constantly, slowly add the oil until well combined to make a vinaigrette.
In a bowl, toss the lettuce with 1 tablespoon of the vinaigrette. Divide the lettuce leaves among 6 salad plates. Gently toss the avocado slices in 1 tablespoon of the vinaigrette and place a few slices on each plate. Place the grapefruit slices, lettuce, avocado and crabmeat on a platter or in a serving bowl. Drizzle some of the vinaigrette over the top and toss until lightly coated. Season with salt and pepper and serve right away. Serves 6.
Find more recipes inspired by the season’s bounty in our book Cooking from the Farmers’ Market, by Jodi Liano and Tasha De Serio.