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Avocado, Grapefruit and Dungeness Crab Salad

by Sally Bernstein

Serves 2

 

2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe avocado
½ lb. crabmeat
1 oz baby arugula (2 cups)

Stir together shallot, lemon juice, and salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.

Peel grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

Halve avocado lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
Clean and separate crabmeat.

Put arugula on 2 salad plates. Divide avocado and all of crabmeat between the 2 salad plates and arrange grapefruit around them. Drizzle with dressing.

Serve immediately.



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