Crab, Grapefruit and Avocado Salad
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.
- 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
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.
Château Picque Caillou 2017 Pessac-Léognan. Juan Gomez, MS, wine director of The Breakers resort in Palm Beach, Florida, says, “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.”