With this year's Christmas Eve tradition, we made the crab cake raviolis. We had purchased a few cans of lump crab meat. I wasn't sure how much crab we would need so I probably went a bit overboard...better to be safe then sorry is my motto! Anyhow, we had one can left and I have been trying to figure out what to do with it. Yes...Yes...I know... Crab, Artichoke and Spinach dip, but I gotta tell ya, I am so tired of heavy foods, cream, etc, that I was looking for something really light, and dare I say it healthy. I had originally started this blog with the intention of providing healthy recipes, but at this point, a few of the recipes kind of went off track :).
Well, it just so happens this week, I received my Jan/Feb issue of Cuisine in the mail. I love this magazine. It is all recipes, no ads! This Issue they had this fantastic salad, and I had to give it a try! I had pretty much all of the ingredients but did alter a few to make due with what I had. Hope you enjoy!
1 grapefruit (such as a ruby red) segmented
1/2 head of Bibb or Butter lettuce
1 can premium jumbo lump crabmeat
1/2 avocado sliced
1 tbsp extra-virgin olive oil
2 tsp white balsamic vinegar
1 1/2 tsp minced shallots
1 tsp minced fresh tarragon
1/2 tsp dijon mustard
1/2 tsp honey
juice from the center of the segmented grapefruit
For the salad, segment the grapefruit. If you are unsure how to do this, there are instructional videos on YouTube. Otherwise you cut off both ends of the grapefruit, and then with your knife, slice off the peel, making sure you get the pith (which can be very bitter). Then with a pairing knife, go slice the segments out so they come out in perfect little jeweled sections. Arrange the lettuce on two plates, top with the crab meat, grapefruit segments, and the avocado. For the dressing, whisk together the grapefruit juice, oil, vinegar, tarragon, shallots, dijon and honey.Season with salt and pepper to taste. Pour over your two salads. This was such a light meal and extremely flavorful.