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Lunch / Dinner

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.

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Ingredients

FOR THE SALAD, SEGMENT:

FOR THE VINAIGRETTE, WHISK:

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.

Crab-Avocado-Grapefruit-Salad-with-Grapefruit-Tarragon-Vinaigrette-Step1

After segmenting the grapefruit, just squeeze the center for the juice used in the vinaigrette.

Nutritional Facts

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