Grapefruit, fennel, and crab salad
4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
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.
Ingredients
Grapefruit
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
Honey
½ Tbsp
Black pepper
1 pinch(es)
