Crab and avocado salad

Indulge in a refreshing crab and avocado salad, a delightful blend of succulent crab meat and creamy avocado, perfect for a light and tasty meal.

Ingredients:

• 2 cups grapefruit juice
• 2 tablespoons chardonnay vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon soy sauce
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup rich mayonnaise, such as Kewpie (see Cook's Note)
• 3 tablespoons chopped fresh tarragon
• 2 tablespoons lemon juice
• 4 teaspoons chardonnay vinegar
• 2 teaspoons Dijon mustard
• 1/2 cup finely minced celery
• 230g jumbo lump crab meat, picked over for shells
• Kosher salt
• 2 red grapefruits
• 4 avocados
• 1/2 cup microgreens

Instructions:

1. Prepare the dressing. Heat the grapefruit juice in a small saucepan over medium-low heat until it simmers. Let it cook until it reduces to 1/4 cup. Allow it to cool for about 30 minutes.
2. Combine the reduced grapefruit juice with vinegar, mustard, honey, soy sauce, salt, and pepper in a medium bowl. Gradually add olive oil while whisking until the mixture is well combined. Set the dressing aside.
3. Prepare the crab salad. Mix mayonnaise, tarragon, lemon juice, vinegar, and Dijon in a medium bowl. Add celery and mix well. Gently fold in the jumbo lump crab meat and season with salt.
4. Create the dish. Peel the grapefruit by cutting off the top and bottom so it can stand on a flat surface. Carefully slice off the peel and white pith from top to bottom, following the fruit's curve. Segment the grapefruit by cutting between the membranes to release the segments. Place the segments in a separate bowl. Arrange 5 or 6 segments in a circle on a plate, with the flat sides facing outward. Repeat with the remaining grapefruits on 3 other plates.
5. Cut the avocado in half crosswise, remove the pit, and carefully remove the skin. Trim a bit off the bottom of the avocado half to stabilize it. Position the avocado base in the middle of the grapefruit segments on the plate. Repeat with the other avocados. Spoon the crab mixture onto the avocado bases, creating a generous mound. Top with the remaining avocado halves to form whole avocados.
6. Pour the dressing generously over the avocado and grapefruit. Sprinkle microgreens over the avocados and around the plates. Serve immediately.

Summary:

• Calories: 3734 kcal
• Fat: 320 g
• Protein: 68 g
• Carbs: 187 g
• Potassium: 6519 mg
• Magnesium: 486 mg