Grapefruit salad, with avocado
1 ruby red grapefruit
2 6oz cans lump crab meat, picked through for shells and cartilage
1 avocado cut in chunks
1/2 english cucumber peeled, halved lengthwise, seeded, and cut into 1/4-inch chunks
3/4 cup marinated red peppers, diced
1 cup chives, minced
1 tsp Picante Passion
1 1/2 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and freshly ground pepper
Dash or two of Tabasco
At least 2 hours in advance scoop grapefruit out of shells using a grapefruit spoon.
When you are ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry.
Put it in a bowl and add the cucumbers, peppers, scallions, and chile.
Add grapefruit to the bowl, and gently toss the ingredients together.
You want the crab to stay in large pieces.
Add 1 tablespoon of the oil, 1 tablespoon of the reserved grapefruit juice, 1 tablespoon lemon juice, and season with salt and pepper and a couple of shakes of Tabasco.