Stone Crab Salad with Grapefruit and Avocado Recipe

A refreshing, elegant salad that pairs the sweet delicacy of stone crab with bright citrus and creamy avocado.

Ingredients

For the Salad:

• 1 pound stone crab meat, picked over for shells
• 2 pink grapefruits
• 2 ripe avocados
• 6 cups mixed baby greens (arugula, spinach, and butter lettuce work well)
• 1/4 cup thinly sliced red onion
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh mint leaves, torn
• Flaky sea salt and freshly ground black pepper, to taste

For the Citrus Vinaigrette:

• 3 tablespoons freshly squeezed grapefruit juice
• 1 tablespoon champagne vinegar
• 1 teaspoon honey
• 1 small shallot, finely minced
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the grapefruit segments:
   • Using a sharp knife, cut off the top and bottom of each grapefruit.
   • Stand the grapefruit on one flat end and slice off the peel and white pith, following the curve of the fruit.
   • Hold the peeled grapefruit over a bowl to catch the juice, and cut between the membranes to release the segments. Set segments aside and reserve 3 tablespoons of juice for the vinaigrette.
2. Make the vinaigrette:
   • In a small bowl, whisk together the reserved grapefruit juice, champagne vinegar, honey, minced shallot, and Dijon mustard.
   • Slowly whisk in the olive oil to emulsify.
   • Season with salt and pepper to taste. Set aside.
3. Prepare the avocados:
   • Halve the avocados, remove pits, and slice into 1/4-inch thick slices.
   • Gently scoop out the slices with a large spoon to keep them intact.
4. Assemble the salad:
   • In a large bowl, toss the mixed greens with half of the vinaigrette until lightly coated.
   • Divide the dressed greens among four plates.
   • Arrange the stone crab meat, grapefruit segments, and avocado slices on top of the greens.
   • Sprinkle with the sliced red onion, chives, and torn mint leaves.
   • Drizzle the remaining vinaigrette over each salad.
   • Finish with a sprinkle of flaky sea salt and freshly ground black pepper.
5. Serve immediately.

Chef's Tips

• For the best presentation, keep the crab meat in large chunks rather than shredding it.
• This salad can be served as a light main course or as an elegant starter.
• If stone crab is unavailable, substitute with lump blue crab meat or lobster.
• For added texture, sprinkle with toasted pistachios or sliced almonds.

Serves: 4 Preparation time: 25 minutes