Crab, Avocado And Pink Grapefruit On A Bed Of Romaine Recipe

Name: Crab, Avocado And Pink Grapefruit On A Bed Of Romaine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Salad:; 8 ounces refrigerated lump crab meat; 1/3 cup cilantro leaves, chopped; 1 tablespoon extra virgin olive oil; 1 teaspoon agave syrup; 2 tablespoons lemon juice; sea salt and freshly ground pepper to taste; Greens, dressing and garnishes; 1 teaspoon Dijon mustard; 1/2 teaspoon agave syrup or less if you don't want the dressing to have a sweet undertone; 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 4 cups romaine, chopped in bite pieces (other crunchy greens work as well); 1 avocado, peeled and sliced; 1 pink grapefruit, skinned, sliced, membranes removed; sea salt and freshly ground pepper to taste

Servings: persons

Crab Salad:
8 ounces refrigerated lump crab meat
1/3 cup cilantro leaves, chopped
1 tablespoon extra virgin olive oil
1 teaspoon agave syrup
2 tablespoons lemon juice
sea salt and freshly ground pepper to taste
Greens, dressing and garnishes
1 teaspoon Dijon mustard
1/2 teaspoon agave syrup or less if you don't want the dressing to have a sweet undertone
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 cups romaine, chopped in bite pieces (other crunchy greens work as well)
1 avocado, peeled and sliced
1 pink grapefruit, skinned, sliced, membranes removed
sea salt and freshly ground pepper to taste

1
Mix all crab salad ingredients and refrigerate until you have assembled the rest of the salad.
2
Whisk the first four ingredients for the base salad into a vinaigrette, add salt and pepper to taste and reserve.
3
Mix the greens with half the vinaigrette and arrange on two plates. Arrange the slices of avocado and grapefruit on top of it. Drizzle with remaining vinaigrette.
4
Divide the crab salad in two, and mound it on top of the greens. I typically use a one cup measure, fill it about 3/4 with the crab salad, then invert it gently over the greens. Serve and enjoy!

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crab Salad:, 8 ounces refrigerated lump crab meat, 1/3 cup cilantro leaves, chopped, 1 tablespoon extra virgin olive oil, and more.

Yes, Crab, Avocado And Pink Grapefruit On A Bed Of Romaine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab, Avocado And Pink Grapefruit On A Bed Of Romaine

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