Crab, cucumber and grapefruit salad

  • serves 2
  • A little effort

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


Watch our 20-second video for the easiest way to stone an avocado…

*This recipe is gluten-free according to industry standards



  • white grapefruits 2
  • ripe avocado 1 large, stoned and cut into chunks
  • cucumber 1/2, seeded and sliced
  • extra-virgin olive oil
  • buttermilk 75ml
  • golden caster sugar a pinch
  • lambs lettuce 2 handfuls
  • white crabmeat 100g


  • 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.

Nutritional Information

  • Kcals 210
  • Fat 13.1g
  • Saturates 2.5g
  • Carbs 9.9g
  • Sugars 7.6g
  • Fibre 5.8g
  • Protein 9.8g
  • Salt 0.3g