Olive Magazine

Crab, cucumber and grapefruit salad

Published: August 30, 2016 at 2:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

This recipe for crab, cucumber and grapefruit salad is packed full of fresh, zesty flavours and makes a great starter or main. Plus, it's low-calorie and gluten free

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal210
fat13.1g
saturates2.5g
carbs9.9g
sugars7.6g
fibre5.8g
protein9.8g
salt0.3g
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Watch our 20-second video for the easiest way to stone an avocado...

*This recipe is gluten-free according to industry standards

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.

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