Crab and Avocado Salad w/Grapefruit

Ingredients

Lump Crab (6oz)

Avocado  (1/2 Large)

Citrus Vinaigrette (3T.)

Above are the portions I used for my lunch; a snack would've been 1/4-1/2 of those amounts.

Citrus Vinaigrette 

(makes about 1/2 cup)

Juice of One Grapefruit (set aside segments for garnish)*

3T. Avocado Oil (if you don't have Avocado Oil, use all Extra Virgin Olive Oil)

1T. Extra Virgin Olive Oil

1T. Dijon Mustard

1T. Seafood Bay Seasoning**

Whisk all ingredients until combined.

 *How to Segment Citrus

If you don't have "Bay Seasoning", use what you've got on-hand. Remember, a vinaigrette doesn't need a recipe...the standard is:

• Acid (Vinegar or Citrus)
• Oil 
• Seasoning
• Mustard and/or Egg (like in Caesar) will help to emulsify, but is not necessary

Mix together until it tastes good. Easy!


This is one of those "recipes" that I threw together using ingredients that I had on-hand. This salad can also be served over a bed of lettuce to add some crispy texture to the mix. You might also make the following substitutions (if you don't have or like crab):

• Shredded Chicken (leftover roasted or rotisserie would be perfect) w/Orange or Lemon in place of the Grapefruit
• Shredded Pork w/Orange in place of the Grapfruit and a mix of Chile Powder, Cumin, and a drop of Raw Honey in place of the Bay Seasoning

I made this look nice for my "photo shoot', but really just ended up smashing it all together to eat. So, throw it all in a bowl, smash it up, and enjoy or create a photo-worthy snack/meal...it'll taste the same. But, when you have the extra few minutes to garnish...do it. It'll make the receiver, whether it's just for you or your family, feel like they're getting something really special...even if it only took a few minutes to create.