This dish is a nice summer time salad with an extra kick of fancy.  Of course the crab and mango and avocado will have others swooning and the grapefruit on top adds a lovely punch of color.  You could even serve this with edible flowers like chive blooms or fresh pansies for an extra punch.



Having made this salad only once I would recommend watching the level of mayonaise you add.  You don't want all the lovely ingredients lost in the salad and you want to make sure the dressing is well seasoned and not too heavy.  This is best served very cold so make sure your ingredients are all cold when you start to assemble!


Recipe thanks to Small Parties


Ingredients You'll Need:

Salad:

• 1 mango peeled and cut into 1/2 inch dice
• 1 avocado, peeled and cut into 1/2 inch dice
• 1 medium cucumber, peeled, seeded, and cut into 1/2 inch dice
• 1/2 pound crabmeat
• the juice of 2 limes

Dressing:

• 2 T olive oil
• 1/4- 1/2 cup mayonnaise
• salt and pepper to taste
• 1 teaspoon dried or 1 tablespoon fresh tarragon
• 1/2 teaspoon spicy Cajun seasoning

Everything Else:

• 4 cups spring mix
• 2 ruby red grapefruits, peeled and segmented

In a bowl gently toss the salad ingredients then separately make the dressing and fold the two together.  If you're not ready to serve it just yet you can go ahead and place it in the refrigerator for several hours.

Place your lettuce on a plate, top with the crab salad, and then garnish with the grapefruit.  Enjoy!