Crab Salad Recipe with Cucumber and Grapefruit | olivemagazine

Crab salad with cucumbers, leaves and grapefruit, on a plate

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.