Crab salad with cucumber and grapefruit
This recipe for crab salad with cucumber and grapefruit is packed full of fresh, zesty flavours and makes a great starter or main
- Total:
- Serves: 2 persons
Ingredients
- 2white grapefruits
- 1large ripe avocado, stoned and cut into chunks
- ½cucumber, seeded and sliced
- extra-virgin olive oil
- 75ml buttermilk
- a pinch golden caster sugar
- 2handfuls lambs lettuce
- 100g white crabmeat
Instructions
Step 1
Top and tail one of the grapefruits, then use a small serrated knife to cut away lengths of peel and pith from top to bottom. Once you’re left with a neat globe of grapefruit, cut between the pith to make individual segments then halve.Step 2
Put the avocado in a bowl. Halve the second grapefruit and squeeze over the juice from one of the halves. Add the cucumber and grapefruit segments to the bowl.Step 3
Squeeze the juice from the second grapefruit half into a separate bowl with 1 tbsp olive oil, the buttermilk and sugar. Season with a little salt and whisk to make a dressing.Step 4
Divide the lambs lettuce between plates. Add the avocado and grapefruit mix, then the crab. Spoon the dressing over to serve.