Spicy Crab and Avocado Salad Recipe

Spicy Crab and Avocado Salad
Arthur Bovino

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

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. 

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.

Notes

 

Back to Avocado 101!

 

Nutrition

Calories per serving:

464 calories

Dietary restrictions:

High Fiber Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:

23%

Servings:

4
  • Fat 114g 176%
  • Carbs 135g 45%
  • Saturated 17g 84%
  • Fiber 52g 207%
  • Trans 0g
  • Sugars 57g
  • Monounsaturated 76g
  • Polyunsaturated 15g
  • Protein 99g 198%
  • Cholesterol 440mg 147%
  • Sodium 2,597mg 108%
  • Calcium 667mg 67%
  • Magnesium 401mg 100%
  • Potassium 5,031mg 144%
  • Iron 7mg 36%
  • Zinc 21mg 143%
  • Phosphorus 1,506mg 215%
  • Vitamin A 473µg 53%
  • Vitamin C 335mg 558%
  • Thiamin (B1) 1mg 56%
  • Riboflavin (B2) 1mg 83%
  • Niacin (B3) 24mg 119%
  • Vitamin B6 3mg 131%
  • Folic Acid (B9) 796µg 199%
  • Vitamin B12 15µg 252%
  • Vitamin E 25mg 125%
  • Vitamin K 136µg 171%
Have a question about nutritional data? Let us know.
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