Recipe: Crab and Avocado Salad with Grapefruit Honey Dressing (serves 2)

CRAB AND AVOCADO SALAD WITH GRAPEFRUIT HONEY DRESSING

FOR THE DRESSING:
2 teaspoons light colored honey
1/4 cup fresh grapefruit juice
1 tablespoon wine vinegar
1/4 cup olive oil
Salt and ground black pepper
FOR THE SALAD:
8 ounces crabmeat
1 small orange or yellow bell pepper, diced
1/4 cup chopped red onion
1 ripe avocado

In a bowl dissolve the honey in the grapefruit juice and vinegar, whisking. Add the oil and whisk until well blended. Add salt and pepper to taste.

Add the crab, bell pepper, and onion and toss.

TO SERVE:
Peel, pit and slice the avocado. Divide the slices among 4 plates and top with the crab salad.

Makes 2 servings
Source: Simply Shellfish by Leslie Glover Pendleton