Grapefruit, Avocado & Crab Salad

Cook, Weeknight Dinner

Grapefruit, Avocado & Crab Salad

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.


Williams-Sonoma Cooking from the Farmers' Market CookbookFind more recipes inspired by the season’s bounty in our book Cooking from the Farmers’ Market, by Jodi Liano and Tasha De Serio.

3 comments about “Grapefruit, Avocado & Crab Salad

  1. Claire Ann Peetz Blog Grapefruit, Avocado & Crab Salad - Claire Ann Peetz Blog

  2. Square Leaves Salad Plates

  3. Jenni

    Made this last night and it was very easy and super delicious! Thank you for the awesome recipe.


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