Grapefruit, fennel, and crab salad

Total Time
20 min
10 min
10 min
Mix crabmeat with avocado, fennel and grapefruit for a sweet-tangy salad that's perfect for lunch or dinner. Reserved grapefruit juice, honey, and balsamic dressing make a flavorful dressing for this seafood salad. Make sure the fennel is thinly shaved and the avocado diced so you can get more of each in every spoonful. For the best flavor, use the canned crab meat found at the fish counter in your market, the stuff that must stay refrigerated even before opening to maintain its freshness. This is an excellent choice if you're cooking for two and don't want to have any leftovers.



2 medium, cut into supremes, plus any juice

Uncooked fennel bulb

1 medium, trimmed and shaved through a mandoline

California (Hass) avocado

½ item(s), without skin and seed, peeled, pitted, and diced

Uncooked lump crabmeat

7 oz, pasteurized or fresh, picked over for shell

White balsamic vinegar

1½ Tbsp


½ Tbsp

Black pepper

1 pinch(es)


  1. Gently toss the grapefruit supremes, fennel, and avocado in a large bowl until evenly combined. Divide between two serving plates. Top each salad with half the crab meat.
  2. Stir the reserved grapefruit juice, vinegar, and honey in a small bowl with a fork until the honey has dissolved. Drizzle evenly over both salads. Garnish each with plenty of ground black pepper.
  3. Serving size: 2 cups salad plus 3 1/2 ounces crab meat.