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Crab, Grapefruit and Watercress Salad

The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! —Lisa Speer, Palm Beach, Florida
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 3 tablespoons champagne vinegar
  • 3 tablespoons honey
  • 2 tablespoons chopped sweet onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 cup canola oil
  • 1 tablespoon poppy seeds
  • 2 cans (6-1/2 ounces each) jumbo lump crabmeat, drained {Maria: the flavor of jumbo lump crabmeat is much better than plain old lump crabmeat plus it's more tender, so please be sure to get jumbo. thx!}
  • 6 cups watercress
  • 2-1/2 cups fresh grapefruit segments
  • 12 cherry tomatoes, halved
  • 1 medium ripe avocado, peeled, pitted and sliced
  • 1-1/2 teaspoons white grapefruit juice

Directions

  • Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds.
  • Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.
Nutrition Facts
1 cup salad with 2 tablespoons dressing: 503 calories, 35g fat (3g saturated fat), 89mg cholesterol, 816mg sodium, 32g carbohydrate (25g sugars, 5g fiber), 20g protein.

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