grapefruit, avocado and crab salad
This luxurious grapefruit, avocado and crab salad with a creamy Meyer lemon dressing is perfect for brightening up a cold winter day!
Serves: 6 servings
  • For the dressing:
  • ¼ cup raw cashews
  • ½ teaspoon freshly grated Meyer lemon zest (from one lemon)
  • 1 tablespoon Meyer lemon juice
  • 2 tablespoons finely chopped tarragon
  • 1 teaspoon champagne vinegar
  • ¼ teaspoon salt
  • 1 tablespoon avocado oil
  • 3 tablespoons water
  • 1 pink grapefruit, peeled and segmented
  • 1 blood orange, peeled and segmented
  • 1 firm but ripe avocado, cut into ½-inch slices
  • ½ pound fresh lump crabmeat
  • 4 cups watercress
  • salt and pepper
  1. Cover the cashews with cold water and let sit for 4 hours or overnight. Alternatively, you can cover them with boiling water and let soak for 15 minutes.
  2. Drain and rinse the cashews and place in a high-speed blender. Add the lemon zest, lemon juice, tarragon, champagne vinegar, salt, oil, and water. Process on high until creamy and smooth. Taste and add additional salt or lemon juice if desired.
  3. In a bowl, toss the watercress with 1 tablespoon of the vinaigrette and divide among 6 salad plates. Arrange the grapefruit slices, avocado, and crabmeat on top of the watercress. Drizzle some of the vinaigrette over the top. Season with salt and pepper and serve with additional dressing on the side.
Recipe by Scaling Back at