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Pink Grapefruit, Avocado and Endive Salad with Dungeness Crab

Prep Time 25 minutes
Course Salad
Cuisine American
Servings 2 3


  • jar
  • medium mixing bowl
  • large salad bowl


  • 2 grapefruits
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1/4 lb fresh Dungeness crabmeat
  • 2 endives, cut into 1/4 inch thick slices
  • 2 avocados, peeled, pitted, cut into 1/4 inch thick slices
  • salt, to taste
  • 1 tsp coarsely ground pink peppercorns (optional)


  • Cut away the skin of the grapefruits, remove the white pith. Using a knife, cut in between the membrane to release the segments. Squeeze out the juice from one of the segments just enough to make 1 tablespoon of grapefruit juice. Set aside the juice and the remaining segments.
  • Make the Vinaigrette: In a jar, add the grapefruit juice, olive oil, white wine vinegar and honey. Put the lid on and shake.
  • In a small mixing bowl, add the crab meat and stir in 1 tsp of the vinaigrette until crab is evenly coated. Set aside.
  • Make the Salad: In a large salad bowl, using your hands or two forks, combine the endives, grapefruit and avocado. Drizzle with the vinaigrette and season with salt. Toss to combine.
  • Divide the salad among bowls. Place a tablespoon of crabmeat on top.
    Optional: Sprinkle with coarsely ground pink peppercorns.

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