Spicy Crab and Avocado Salad Recipe

May 26, 2011 @ 10:53 AM
Posted by Arthur Bovino, Editor

Nutrition

Cal/Serving: 566
Daily Value: 28%
Servings: 4

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free

Fat	38g	58%
Saturated	5g	27%
Carbs	39g	13%
Fiber	17g	68%
Sugars	15g	0%
Protein	26g	52%
Cholesterol	88mg	29%
Sodium	1012mg	42%
Calcium	173mg	17%
Magnesium	116mg	29%
Potassium	1634mg	47%
Iron	2mg	13%
Zinc	5mg	36%
Vitamin A	2426IU	49%
Vitamin C	89mg	149%
Thiamin (B1)	0mg	20%
Riboflavin (B2)	0mg	22%
Niacin (B3)	7mg	35%
Vitamin B6	1mg	39%
Folic Acid (B9)	240µg	60%
Vitamin B12	10µg	170%
Vitamin E	5mg	27%
Vitamin K	47µg	59%
Fatty acids, total monounsaturated	25g	0%
Fatty acids, total polyunsaturated	5g	0%

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You've undoubtedly seen the grapefruit-avocado combo before. You get the creaminess of the avocado and the tart sweetness of the grapefruit — pretty fantastic. One way to take it to the next level is to add heat and textural variety. Doing that with fresh hearts of palm and finely-diced jalapeño accomplishes both. If you can't find fresh hearts of palm you can use the canned stuff, but it won't have the same crunch — that added contrast we're looking for. Adding fresh lump crab meat makes it a refreshing salad, or even something you could eat by itself as a light meal. Except for separating the grapefruit suprêmes, it's easy and quick too.

Click here to see 6 New Ways to Use Avocados.

INGREDIENTS

4 fresh hearts of palm, cut in ½-inch chunks
Olive oil
Salt and fresh black pepper, to taste
1 lemon
4 small avocados, ½- to ¼-inch cubes
¼ red onion, thinly sliced
3 ruby red grapefruits, peeled, segmented, and pith removed
1 jalapeño, finely diced
1 pound lump crab meat

DIRECTIONS

Toss the hearts of palm with oil to lightly cover. Season with salt and freshly ground black pepper. Squeeze ½ lemon over the avocado. Add the thinly sliced red onion (reserving some for garnish). Season and toss gently.

Peel, segment, and remove pith from suprêmes trying to keep them whole. Reserve in a separate bowl with juice. Halve a jalapeño and remove the seeds from one side. Finely dice both halves and throw the pepper in with the grapefruit. Toss gently.

Strain off liquid from segmented grapefruit and also the hearts of palm and avocado. Emulsify liquid. Season with salt and pepper. Toss gently with lump crab meat. Adjust seasoning as needed.

Combine hearts of palm and avocados with grapefruit suprêmes,and crabmeat, reserving some of each to garnish the finished salad (so everything is seen). Garnish the salad with the reserved ingredients and serve.