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crab and avocado salad

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May 30th, 2011 · Print Print

A few weekends ago, Chad and I were feeling adventurous on a Friday night, and decided to try someplace kind of trendy for dinner.  We stopped into one of our usual special-occasion spots on the way home, only to find that they were completely full for the rest of the night.

So we tried a total longshot: Minetta Tavern, the Keith McNally restaurant that was one of the last spots that Frank Bruni rated before stepping down as the restaurant critic for the New York Times.  For as long as I can remember, it’s been the type of spot you have to call a full month in advance to get a reservation at, and even then, you’ll probably be eating dinner at 5 or 11 pm.

But for some reason, I was feeling lucky.  Rumor has it that Minetta Tavern keeps a few tables open for walk-ins, and we figured it couldn’t hurt to ask.  And to our (incredible) surprise, they led us to a fabulous table the second we walked in.

The meal was fabulous, but we both agreed that the best part was the crab, avocado and grapefruit salad that we shared as a starter.  It was so good that I found myself craving it afterwards, and I decided to try to recreate the same dish at home.  I accidentally left out one important ingredient (hearts of palm) because I forgot to pick them up in the grocery store, and the restaurant version used delicious baby watercress and chives as the garnish, not parsley, but I think overall, this came pretty close.  Which is good, because I’ll probably never pull of that kind of restaurant coup again.

Crab and Avocado Salad

INGREDIENTS
1 grapefruit
1/4 pound jumbo lump crabmeat
1 avocado
2 tbsp extra virgin olive oil
Sea Salt
Ground Pepper
Parsley, watercress, or chives, as a garnish

DIRECTIONS
Cut the grapefruit in half, and section it horizontally.  Peel or cut away the rind.  Reserve 1tbsp grapefruit juice.  Cut the avocado into thin slices.

Whisk together the grapefruit juice, olive oil, a pinch of salt and some freshly ground pepper.  Arrange the avocado slices on two plates, top with the grapefruit sections, and then the crabmeat.  Drizzle with the dressing, and serve.

Serves two.


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Tags: appetizers · food · salads



13 responses so far ↓

  • 1 Kristyn // May 30, 2011 at 7:15 am

    Day-um…that looks AMAZING!

  • 2 katie // May 30, 2011 at 7:22 am

    great idea! sometimes just the combination of good ingredients make more than the sum of its parts & create a brilliant dish! (i was watching ina garten the other day & she took a similar approach to preparing a no-cook Italian platter, wrapping breadsticks & melon in salami..)

    Katie x

  • 3 Raquel.Erecipe // May 30, 2011 at 8:22 am

    it really looks fabulous, high levels of folate in avocado are also protective against strokes, grapefruit contain powerful antioxidants that may help reduce the risk of heart disease.

  • 4 April // May 30, 2011 at 11:52 am

    I like the addition of grapefruit.  I have seen recipes like this, but haven’t tried one yet.

    I imagine shrimp would also be good, but the crap has more flavor.

  • 5 April // May 30, 2011 at 11:55 am

    I’m mortified by my spelling error above!

    Crap should be crab. 

    Sorry!

  • 6 Shasie // May 30, 2011 at 9:06 pm

    YUMMY! This looks so good, I may have to make it tomorrow!

    Shasie
    Live Life in Style

  • 7 Joanne // May 30, 2011 at 10:32 pm

    Crazy!  And what luck!  Because now you’ve shared this delicious salad with the rest of us!

  • 8 Belly B // May 30, 2011 at 10:53 pm

    That looks delicious!!!! :D Yummy!

    <3 Belly B

  • 9 Carly // May 31, 2011 at 8:04 am

    this looks DELIC…I think I would skip the grapefruit but the rest sounds like HEAVEN>
    C

  • 10 Stephanie Akin // May 31, 2011 at 8:33 am

    That looks delicious! I am definitely making it at my next dinner party!

  • 11 katy // May 31, 2011 at 2:51 pm

    You’d be surprised at the grapefruit — it’s seriously delicious with these flavors!  I’m such a grapefruit (all citrus, really) addict though — it’s my favorite!

  • 12 katy // May 31, 2011 at 2:51 pm

    And April — HA!  I totally knew what you meant, don’t worry!

  • 13 crab and avocado salad, take two | Sugarlaws // Aug 18, 2011 at 5:59 am

    […] August 18th, 2011 · No Comments […]

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