Grapefruit salad, with avocado
ruby red grapefruit
lump crab meat
picked through for shells and cartilage
avocado cut in chunks
peeled, halved lengthwise, seeded, and cut into 1/4-inch chunks
marinated red peppers
extra-virgin olive oil
Salt and freshly ground pepper
Dash or two of Tabasco
At least 2 hours in advance scoop grapefruit out of shells using a grapefruit spoon.
When you are ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry.
Put it in a bowl and add the cucumbers, peppers, scallions, and chile.
Add grapefruit to the bowl, and gently toss the ingredients together.
You want the crab to stay in large pieces.
Add 1 tablespoon of the oil, 1 tablespoon of the reserved grapefruit juice, 1 tablespoon lemon juice, and season with salt and pepper and a couple of shakes of Tabasco.