Grapefruit salad, with avocado
By: Julie Cecchini
Published: Monday, January 26, 2015 - 8:43am

Ingredients




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

Preparation

1 At least 2 hours in advance scoop grapefruit out of shells using a grapefruit spoon. 2 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. 3 Put it in a bowl and add the cucumbers, peppers, scallions, and chile. 4 Add grapefruit to the bowl, and gently toss the ingredients together. 5 You want the crab to stay in large pieces. 6 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.

About

Fresh, citrusy with a bit of heat this recipe is a reminder of blue skies and warmer weather to come.