My son Ryan left to go back to college last night.  :(  That means we’ve been in “holiday” mode until now! When he is home I feel a need to cook nonstop and overfeed us all. So, now it’s time to get back to a healthy lifestyle. I didn’t want to go into Meatless Monday feeling deprived or uninspired. I wanted to try to create a great salad that is a bit more special than the usual fruit-cheese-nuts-over-greens combination that I normally make.

I’m so excited over how well these flavors came together. The tart and bitter citrus-y grapefruit is so delicious against the richness of the creamy avocado, sweet mango and bits of coconut. The crab works so well with these flavors. I think this is by far, my favorite salad I’ve ever made. It tastes like an island vacation in the midst of winter! It does makes me feel a little bit guilty though. Ryan is back to eating cafeteria food today and here we are eating this yummy salad! If you are reading this Ryan…and I know hope you do, I promise to make this next time you’re home!

 

Tropical Crab Salad

3 – 4 C. mixed greens
1 large pink grapefruit, supremed (see notes)
1/2 avocado, sliced
1/2 mango, cubed
1 C. crab meat
2 T. unsweetened shredded or desiccated coconut
1 T. red onion, finely sliced
3 T. fresh lemon juice
1 T. light coconut milk
3 T. extra virgin olive oil
1/4 t. sea salt
1/8 t. freshly cracked black pepper

Assemble the salad on two plates in the order listed up to the red onion.

In a small measuring cup or bowl, whisk the remaining ingredients then pour over the salad. You may have some dressing leftover. It will keep well for several days.

Notes:

  • To supreme the grapefruit, slice the top and bottom off and place the grapefruit cut side down on your cutting board. Go around the fruit and cut the rind and pith off from top to bottom, following the curve of the fruit. Once you remove all of the rind, hold the grapefruit in your hand over a bowl and carefully cut into each segment, removing the fruit and allowing it to drop into the bowl. Once you have removed all of the segments, squeeze the remaining juice from the membrane into the bowl or into a glass for a little drink.
  • When using small amounts of coconut milk, I pour whatever is remaining into ice cube trays, freeze, then pop the cubes out into a labeled zipper bag for later use. It may be helpful to know that each cube is approximately 2 tablespoons. They are really good thrown into the blender with your smoothie!
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