Crab, Grapefruit, and Avocado Salad

Looking for an unbeatable trio for a salad? Hard to go wrong with crab, grapefruit, and avocado. This recipe works well with shrimp or smoked salmon, too.
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Grapefruit, avocado, and crab are a combo that can do no wrong. If preferred, you can substitute bay shrimp or even smoked salmon for the crab.

Mass-a-Peel: How to Pair Grapefruit
Ingredients
  • 1 red or pink grapefruit
  • 1 avocado
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon honey or agave syrup
  • 8 ounces fresh lump crab meat
  • 1 head butter lettuce
Directions

Segment grapefruit by cutting ends off and then slicing peel off with a sharp knife, following the curve of the fruit and being sure to remove as much white pith as possible. Pull out skinless segments of grapefruit.

Pit and peel avocado, then slice into thin wedges. Toss gently with grapefruit segments (this will help prevent avocado from browning) and set aside. Squeeze all the juice from what’s left of the peeled grapefruit into a separate bowl (there should be 1–2 tablespoons) and whisk in the olive oil, honey and a large pinch of salt to create the dressing.

Tear lettuce into pieces and toss with dressing. Divide between 2 plates. Arrange grapefruit, avocado and crab on top. Serves 2.

Pair It

2013 Château de Fieuzal, Pessac-Léognan, Bordeaux, France

Juan Gomez, MS, wine director of The Breakers resort in Palm Beach, Florida, says, “This delicious Sauvignon Blanc and Sémillon blend is partially fermented in French barriques. The Sauvignon Blanc’s citrus flavor and refreshing finish accentuates the lightness of the lettuce and grapefruit, while the well-rounded Sémillon and oak provide a touch of richness to enhance the creamy avocado and sweet crab.”

Published on December 29, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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