Grapefruit, fennel, and crab salad
2 medium, cut into supremes, plus any juice
Uncooked fennel bulb(s)
1 medium, trimmed and shaved through a mandoline
California (Hass) avocado
½ item(s), without skin and seed, peeled, pitted, and diced
7 oz, pasteurized or fresh, picked over for shell
White balsamic vinegar
- 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.
- 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.
- Serving size: 2 cups salad plus 3 1/2 ounces crab meat.