Makes 2 servings
3/4 large pink grapefruit
1 ripe avocado 1 large, stoned and cut into chunks
1/2 medium cucumber, seeded and sliced
2 handfuls lettuce
5 oz white crab-meat
Dressing:
4 tablespoons olive oil
1/4 pink grapefruit, juiced
2 teaspoons grainy mustard
Salt and pepper to taste
Divide the lambs lettuce between plates. Add the avocado, cucumber and grapefruit, then the crabmeat. Spoon the dressing over to serve.
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