Thai Crab Avocado Salad with Grapefruit Vinaigrette - Healthy World Cuisine

Thai Crab Avocado Salad with Grapefruit Vinaigrette - Healthy World Cuisine

www.hwcmagazine.com

Stay cool with this easy 15 minute Thai Crab Avocado Salad! Made with gluten-free crab, creamy avocado, and zesty grapefruit vinaigrette.

View full recipe on www.hwcmagazine.com

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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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