Description
A refreshing salad featuring tender lump crab meat, ruby red grapefruit, and creamy avocado, dressed in a light citrus vinaigrette.
Ingredients
- 1 head butter lettuce, torn
- 1 lb lump crab meat, picked over
- 2 large ruby red grapefruits
- 1/4 cup extra virgin olive oil
- 1 large avocado, diced
- 1/4 red onion, thinly sliced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh mint, torn
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Slice off the top and bottom of the grapefruit, remove the peel and pith, and segment the fruit over a bowl to catch the juices. Squeeze the membrane to extract all remaining juice.
- In a jar, combine the reserved grapefruit juice, olive oil, lemon juice, salt, and pepper. Shake vigorously until emulsified.
- Arrange the torn butter lettuce, sliced red onion, and diced avocado on a large serving platter.
- Gently toss the lump crab meat with half of the dressing in a separate bowl, taking care not to break up the chunks.
- Top the salad greens with the dressed crab and grapefruit segments. Drizzle with the remaining dressing and garnish with fresh mint.
Notes
If ruby red grapefruit is unavailable, pink grapefruit works well. For a different herb profile, try cilantro or chives instead of mint.
- Prep Time: 20 min
- Assembly: 5 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 9g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 85mg
Keywords: crab grapefruit salad, seafood salad, light lunch, healthy dinner, gluten free recipe, citrus salad