Name: Fresh Citrus & Seafood Salad
Yield: 4 servings
Ingredients: 2 medium grapefruit; 2 cups lump crabmeat (about 10 ounces), drained; 2 bunches green onions, thinly sliced; 6 ounces peeled and deveined cooked shrimp (61-70 per pound); 4 clementines, peeled and segmented or 1 cup mandarin oranges; 1-1/3 cups canola oil; 1/2 cup red wine vinegar; 2 garlic cloves, minced; 1 teaspoon salt; 12 cups fresh arugula; 2 medium ripe avocados, chopped; 1/2 cup sliced almonds, toasted

Servings: persons

2 medium grapefruit
2 cups lump crabmeat (about 10 ounces), drained
2 bunches green onions, thinly sliced
6 ounces peeled and deveined cooked shrimp (61-70 per pound)
4 clementines, peeled and segmented or 1 cup mandarin oranges
1-1/3 cups canola oil
1/2 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon salt
12 cups fresh arugula
2 medium ripe avocados, chopped
1/2 cup sliced almonds, toasted

1
Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Working over a large bowl to catch juices, cut along the membrane of each segment to remove fruit.
2
Add crab, onions, shrimp, clementines and grapefruit sections to reserved juices. In a small bowl, whisk oil, vinegar, garlic and salt until blended; pour over seafood mixture and toss to coat. Place arugula in a large shallow bowl. Spoon seafood mixture over arugula. Top with avocados; sprinkle with almonds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Fresh Citrus & Seafood Salad

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