Spicy Crab and Avocado Salad Recipe
"You've undoubtedly seen the grapefruit-avocado combo before. You get the creaminess of the avocado and the tart sweetness of the grapefruit — pretty fantastic. One way to take it to the next level is to add heat and textural variety. Doing that with fresh hearts of palm and finely-diced jalapeño accomplishes both. If you can't find fresh hearts of palm you can use the canned stuff, but it won't have the same crunch — that added contrast we're looking for. Adding fresh lump crab meat makes it a refreshing salad, or even something you could eat by itself as a light meal. Except for separating the grapefruit suprêmes, it's easy and quick too...."
INGREDIENTS
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4 fresh hearts of palm, cut in ½-inch chunks
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Olive oil
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Salt and fresh black pepper, to taste
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1 lemon
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4 small avocados, ½- to ¼-inch cubes
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¼ red onion, thinly sliced
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3 ruby red grapefruits, peeled, segmented, and pith removed
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1 jalapeño, finely diced
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1 pound lump crab meat
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