Citrus Olive Crab Salad
Provided by California Olive Committee
Ingredients:
3/4 cup ripe pitted olives, cut into wedges
1/2 (3.5 oz.) cup yellow grapefruit segments
1/2 (2 oz.) cup cucumber, Peeled, seeded and diced
1/3 (2 oz.) cup ruby grapefruit segments
1/3 (2oz.) cup orange segments
1/4 (2 oz.) cup tangerine segments
2 tablespoons basil, chopped
2 tablespoons chopped cilantro
1 tablespoon red wine vinegar
1/2 teaspoon Kosher salt
6 ounce crab meat
4 ounce butter lettuce leaves
Directions:
In a large mixing bowl, combine olives, yellow grapefruit, onion, cucumber, ruby grapefruit, orange and tangerine. Season with basil, cilantro, vinegar and salt. Add crab and avocado and gently toss until evenly combined. To serve, place 1 ounce of lettuce onto each plate and top with approximately 6 ounces of citrus crab mixture.