This is a fast, easy and refreshing salad. Serves 2
- 1 Pink grapefruit
- 200gm [1/3lb] Cooked or canned crab meat.
- 1/2 teaspoon finely grated grapefruit peel
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- 2 tablespoons olive oil
Peel and section the grapefruit, ensuring that you remove all the pith. Click here to see a video on how to do this quickly.
Pick over the crab meat to ensure you remove all bits of cartilage.
Combine the grapefruit and crab meat and moisten with the dressing:
In small bowl, combine grapefruit peel, white wine vinegar, and salt. Whisk in the olive oil slowly, stirring to blend before using.
Arrange the crab meat and grapefruit sections in a serving dish and drizzle grapefruit dressing over it.
As a variation try a small pinch of mustard powder in the sauce.