Sections of pink grapefruit and wedges of lush avocado surround a mound of lightly dressed crabmeat.
Prep time: 30 minutes or less
1 pink or ruby red grapefruit
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon granulated sugar
1/2 pound fresh crabmeat, picked over for cartilage
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives plus additional for garnish
Salt and freshly ground black pepper
1/2 avocado, sliced
4 cups (or 6.5-ounce bag) cut baby Bibb or Boston lettuce
Peel and segment grapefruit over a bowl to catch juice. Reserve 1 tablespoon juice and the grapefruit pieces separately.
In a bowl, combine oil, lemon juice, sugar and reserved grapefruit juice.
In a bowl, combine crabmeat, parsley and chives. Add 1 1/2 tablespoons dressing and toss to combine. Season with salt and pepper.
Combine lettuce with the remaining dressing. Divide on individual plates. Add a scoop of crabmeat salad and surround with grapefruit segments and avocado slices.
Grapefruit is not only loaded with vitamin C, but red varieties also contain the antioxidant lycopene.
Nutrients per serving: 345 calories, 180 calories from fat, total fat 20 g, 2.8 staurated fat, 0 g trans fat, 2.5 g polyunsaturated fat, 13.9 monounsaturated fat, 65 mg cholesterol, 360 mg sodium, 21 g total carbohydrate, 5 g dietary fiber, 11 g sugars, 23 g protein.
Reprinted, with permission, from the American Cancer Society. The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).
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