Thai Crab Avocado Salad with Grapefruit Vinaigrette - Healthy World Cuisine
Stay cool with this easy 15 minute Thai Crab Avocado Salad! Made with gluten-free crab, creamy avocado, and zesty grapefruit vinaigrette.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
- Peeler
- Citrus press
- Garlic press
- Fine-mesh sieve
- Colander
- Kitchen shears
- Plate
Ingredients
- 1 large grapefruit
- 8 ounces crab meat
- 1 cup cucumber (chopped)
- 2 large avocados (either chopped and tossed into the salad or halved to serve the Thai crab salad inside the avocado. )
- 2 cups arugula ((rocket) or a mixture of julienned sliced cabbage and carrots is extra delicious.)
- 2 tablespoons cilantro ((coriander) roughly chopped)
- 2 cloves garlic (peeled and finely minced.)
- 2 Thai bird chili ((or to taste) seeds removed and finely chopped or any chili pepper you wish. Hold for a mild dressing.)
- 2 tablespoons grapefruit juice (freshly squeezed from the reserved grapefruit peel and pith. )
- 2 tablespoons lime juice (freshly squeezed or juice from 1 lime)
- 2 tablespoons fish sauce
- 1 tablespoon olive oil (or light flavored oil)
- 1 1/2 tablespoons honey (or maple syrup to taste)
- salt
- pepper
- 1/3 cup sunflower seeds (toasted or other crunchy nuts and seeds of choice.)
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