Ffwd: Crab and Grapefruit Salad
Gluten free pasta frolla

Grapefruit salad, with avocado

crab and grapefruit salad with avocado

This salad was inspired by an experiment with French Fridays with Dorie.  In the depths of winter, this salad is a sunny day.  Fresh, citrusy with a bit of heat this recipe is a reminder of blue skies and warmer weather to come.

  • 1 ruby red grapefruit
  • 2 6oz cans lump crab meat, picked through for shells and cartilage
  • 1 avocado cut in chunks
  • 1/2 english cucumber peeled, halved lengthwise, seeded, and cut into 1/4-inch chunks
  • 3/4 cup marinated red peppers, diced
  • 1 cup chives, minced
  • 1 tsp Picante Passion
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Salt and freshly ground pepper
  • Dash or two of Tabasco

At least 2 hours in advance scoop grapefruit out of shells using a grapefruit spoon.  When you are ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry. Put it in a bowl and add the cucumbers, peppers, scallions, and chile.
 Crab and grapefruit salad with avocado
Add grapefruit to the bowl, and gently toss the ingredients together.  You want the crab to stay in large pieces.  Add 1 tablespoon of the oil, 1 tablespoon of the reserved grapefruit juice, 1 tablespoon lemon juice, and season with salt and pepper and a couple of shakes of Tabasco. Taste the salad and decide what you'd like to add. You may need to add a bit more oil. 

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Photo Credit: Julie T Cecchini


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Really great photos, Julie! We really enjoyed this challenge.

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