Red rice, crab, and avocado salad

Bysaffronandhoney

This salad has that little bit of everything I like. It’s colorful, has layers of flavors – nutty, sweet, fresh, tart – and is beautifully nuanced, yet comforting.

And, more that anything, it leaves you wanting just one more bite, and isn’t that the kind of food we all like to eat?

This is a dish that depends on the quality of your ingredients so, try to get the freshest that you can find. A good one for testing your knife skills too!

Red rice, crab, and avocado salad

You’ll need:

  • 5.5-6 oz lump crab meat
  • juice of 1 lemon
  • 1 avocado
  • 1 tomato
  • 1 large pink grapefruit
  • 3/4 cup red rice
  • 2 T olive oil
  • 1 T chopped fresh parsley
  • 1 T chopped chives
  • salt, pepper

1. Cook rice for about 20 minutes in boiling salted water, drain. Place into a large bowl to cool.

2. Peel the grapefruit, cut carefully into sections and cut each into quarters. Peel avocado and cube, then drizzle with a little lemon juice to prevent any browning. Cut the tomato into cubes as well.

3. Crumble the crabmeat. Rinse the herbs and chop them. In a small bowl, combine parsley, olive oil, chives, lemon juice, salt and pepper to make the dressing.

4. Drizzle with dressing and serve restaurant style (using a ring mold to form layers for individual servings) or family style, mixed together in a large bowl – both equally delicious.

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19 Comments

    1. It was delicious mixed together in a big bowl too – that is what I did for most of it, so that is definitely a good way to go! Pomelos would be nice too, but I just love pink grapefruits.

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