- Wolfgang Puck born (1949)
Spicy Crab and Avocado Salad Recipe
- 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
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.
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.
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