Crab salad with cucumber and grapefruit
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 2 white grapefruits
- 1 large ripe avocado, stoned and cut into chunks
- 1/2 cucumber, seeded and sliced
- extra-virgin olive oil
- 75ml buttermilk
- a pinch golden caster sugar
- 2 handfuls lambs lettuce
- 100g white crabmeat
Method
- 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.
