Avocado, Grapefruit and Crab Salad



  • 1 Pink grapefruit
  • 2 Avocados
  • 2 Tablespoons extra virgin olive oil
  • ½ Tablespoon balsamic vinegar
  • Sea salt
  • Freshly ground black pepper
  • 120 g Fresh white crab meat, picked over
  • A squeeze of lemon juice
  • ½ Punnet mustard and cress


  • Cut the skin and white pitch off the outside of the grapefruit.
  • Working over a bowl, run a small sharp knife between the segments to remove them, discarding the pith between.
  • Drain off any juice from the bowl before the next stage. Quarter the avocados and remove the stone.
  • Peel and slice the quarters in half lengthwise and add these to the bowl with the grapefruit.
  • Drizzle over the oil and balsamic vinegar, season and gently toss.
  • In another bowl toss the crabmeat with a squeeze of lemon and a little seasoning.
  • Arrange the avocado ad grapefruit on four small plates, place a pile of crab meat in the centre, with a small bunch of mustard and cress on top.
DOWNLOAD ATTACHMENT: Salads Avo Grape fruit Crab
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