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.
(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 Mustard1T. Seafood Bay Seasoning**
Whisk all ingredients until combined.
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)
- Mustard and/or Egg (like in Caesar) will help to emulsify, but is not necessary
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