Crab, Avocado & Grapefruit Salad with Grapefruit-Tarragon Vinaigrette
No matter when you eat it — as a first course, along with the meal, or as a palate cleanser before dessert — round out your meal with this refreshing salad. Sweet crab and a light citrus-herb vinaigrette make it much more than a typical dinner salad. And because they’re at their sweetest and juiciest this time of year, the red jeweled grapefruit segments make it extra-special.
Makes
2 servings
Total Time
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Ingredients
FOR THE SALAD, SEGMENT:
FOR THE VINAIGRETTE, WHISK:
Test Kitchen Approved
Test Kitchen Tip
You can use any grapefruit in this recipe, but for something special, look for Rio Red grapefruit from Texas — they’re sweet, juicy, and a deep red color.
Instructions
For the salad, segment grapefruit; reserve 4 tsp. of the juice. Arrange lettuce on two plates; top with crabmeat, grapefruit segments, and avocado.
For the vinaigrette, whisk together grapefruit juice, oil, vinegar, shallots, tarragon, Dijon, and honey in a bowl; season with salt and pepper.
Drizzle vinaigrette over each salad before serving.
After segmenting the grapefruit, just squeeze the center for the juice used in the vinaigrette.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 257
% Daily Value*
Total Fat 16g 24%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 182mg 7%
% Daily Value*
Carbs 17g 5%
Fiber 5g 20%
Protein 14g
*Percent Daily Values are based on a 2,000 calorie diet.
