Crab, avocado and pink grapefruit on a bed of romaine

Course Salads

Ingredients in this Recipe

1 avocado, peeled and sliced
1 pink grapefruit, skinned, sliced, membranes removed
1 tablespoon extra virgin olive oil
1 teaspoon agave syrup
1 teaspoon Dijon mustard
1/3 cup cilantro leaves, chopped
2 tablespoons lemon juice
4 cups romaine, chopped in bite pieces (other crunchy greens work as well)
8 ounces refrigerated lump crab meat
sea salt and freshly ground pepper to taste

Recipe Preparation

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