Ingredients
- 1 Avocado From Mexico, half, rose
- 3 T. Fresh lump crab meat
- 2 T. Grapefruit vinaigrette
- 2 t. Lime marinated red onion, diced
- 1 t. Fresh basil, Ciffonade
- 1/4 t. Sea salt
- Grapefruit Shallot Vinaigrette
- 1 t. Shallot, minced
- 1/4 c. Grapefruit juice, fresh
- 1/4 c. Olive oil
- 1/2 T. Sugar
- 1/4 t. Dijon mustard
- 1/8 t. Kosher salt
- 1/16 t. Black pepper
Instructions
- Gently place avocado rose in the center of serving plate. Pile crab in the center of the rose.
- Drizzle half of the vinaigrette over the avocado rose and crabmeat, and the other half in a circle around the outside of the plate.
- Spread red onion and chiffonade basil over the plate. Finish dish with sea salt and freshly ground black pepper.
- Grapefruit Shallot Vinaigrette
- In a blender combine all ingredients and pulse until smooth.
- Reserve chilled for up 48 hours.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
