Even in this much milder climate in which I live, I find my thoughts turning from soups to salads. My friend Christina Juarez sent me a salad version of last week’s soup that she was inspired to create—yum!
Salad:
8 cups lightly packed baby or tender arugula
Fennel bulb, halved lengthwise and sliced crosswise as thinly as possible
Ruby red grapefruit slices
Avocado slices
Crab meat
Vinaigrette:
½ cup olive oil
¼ Fresh lime juice
¼ Ruby red grapefruit juice freshly squeezed
Black pepper
Salt
To make salad: In a large bowl, gently combine arugula, fennel, grapefruit, avocado and vinaigrette. Toss gently and season with salt and pepper if desired. Top each salad with crab.
To make vinaigrette:
Whisk everything together and store in the refrigerator until ready to use.
