See Also: Avocado, Grapefruit and Dungeness Crab Salad(recipes)
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Pineapple Crab Salad(recipes)

Avocado, Grapefruit and Dungeness Crab Salad (recipes)


Serves 2







2 teaspoons finely chopped shallot

1 tablespoon fresh lemon juice

1/4 teaspoon salt

2 tablespoons extra-virgin olive oil

1 pink or ruby-red grapefruit

1 firm-ripe avocado

½ lb. crabmeat

1 oz baby arugula (2 cups)





Stir together shallot, lemon juice, and salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.



Peel grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.



Halve avocado lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.

Clean and separate crabmeat.



Put arugula on 2 salad plates. Divide avocado and all of crabmeat between the 2 salad plates and arrange grapefruit around them. Drizzle with dressing.



Serve immediately.