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1
Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
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2
Season to taste with salt and pepper; set aside.
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3
Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
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4
As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
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5
When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
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6
Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
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7
In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
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8
Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
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9
Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
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10
Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
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11
Garnish with the grapefruit sections and serve.
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12
Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.
