Crab, Grapefruit, and Avocado Salad
Here’s a great recipe to add to your repertoire. This is one of my absolute favorite salads that I make all the time. It’s quick and easy and oh-so-delicious.
Necessary ingredients
half a head of lettuce
6-8 oz. lump crabmeat (previously frozen is fine)
ruby red grapefruit: half sliced and a quarter juiced
4 oz. goat cheese
1 T dry white wine or champagne
extra virgin olive oil
half an avocado, sliced thin
pinch of thyme, salt, & pepper
Start by cleaning your choice of lettuce; I usually opt for romaine. Then make the dressing. (I use one of the mini-choppers for all my dressings because I don’t have a larger food processor or blender). Mix wine and the juice of a 1/4 of the grapefruit, adding a pinch of thyme, salt, and pepper. Stream in the olive oil until the dressing is emulsified (I typically add about 2 to 2 1/2 times the other liquids). Then dress the greens and top with sliced grapefruit, avocado, and crumbled goat cheese. Place the lump crabmeat in the center. Salad serves two as a side dish or one as a meal.
By the way, it goes great with whatever wine you used in the dressing. My preference is Sauvignon Blanc, especially that from New Zealand, as it picks up on those grapefruit and other citrus notes, but I also like a dry sparkling wine.
And I will try to include a recipe for crab cakes soon, to make use of any crab meat that might be left over.
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