|THIS SALAD MADE A FANCY MAIN COURSE FOR MY BACKYARD LUNCHEON|
The exquisite flavors and textures in every bite of this salad made it a surprising hit. I admit that when I first considered pairing grapefruit with crab I wasn't getting good vibes. Because of that I made no special efforts with this salad other than making it pretty enough for a patio luncheon.
Because I was not optimistic, I decided to use whatever was already in the fridge or growing in the yard.
Dorie's Bonne Idee of putting a layer of spicy guacamole in the bottom of the bowls sounded like the best way to begin. I'm glad I took this suggestion which gave so much rich flavor to all the other ingredients--like adding a great dressing that brings all the other flavors together and really finishes the salad.
|MY BACKYARD GRAPEFRUIT|
In addition to Dorie's vegetable list, I added celery and shelled raw English peas. I had mint growing in the garden and used baby spinach as a top garnish along with seasoned shrimp.
I know I'm weird, but I love salty grapefruit. Everyone I know either eats this fruit just as Mother Nature produced it or with a sprinkling of sugar, but I sit out in the back yard with my salt shaker and enjoy my breakfast in grapefruit heaven. So, the idea of salting and peppering this grapefruit salad was right up my alley.
I shouldn't admit it, but my way big cheat was...it was already in the fridge...I used imitation krab which I love in salads. It was sweet and delicious and I would do it again! And no one complained. There aren't many options for fresh lump crab meat in AZ. (I do get those containers of pasturized lump crab meat from companies like Phillips when I make my Maryland style crabcakes...it's good, but I wouldn't want it in a salad!)
|A DELICIOUS, EDIBLE CENTER PIECE THAT IS HEALTHY, AND BEAUTIFUL--PERFECT FOR THIS SUNNY SPRING DAY|
Hope you are all enjoying lovely Spring days too. I can't believe I will be turning my calendar page to April in only one more day.