Grapefruit salad, with avocado
  1. At least 2 hours in advance scoop grapefruit out of shells using a grapefruit spoon.
  2. 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.
  3. Put it in a bowl and add the cucumbers, peppers, scallions, and chile.
  4. Add grapefruit to the bowl, and gently toss the ingredients together.
  5. You want the crab to stay in large pieces.
  6. 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.
Recipe Notes