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.
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.
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.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 182mg 7%
Carbs 17g 5%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.