Krab, which is the super-tasty imitation crabmeat known best as the star of the California roll, shines in this delicious, fresh-tasting salad. The combination of juicy grapefruit, fruity olive oil, and creamy avocado will make you a krab konvert.
2Hass avocados, pitted, peeled, and cut into bite- size pieces
1/4cupextra-virgin olive oil
1/4cupminced fresh chives
Kosher salt and freshly ground black pepper
Using a knife, cut off the top and bottom ends of one grapefruit. Set the grapefruit on one of the cut sides to balance it and, working from the top to the bottom, cut off the peel and all of the bitter white pith. Working over a bowl, cut in between the membranes (the white lines that run vertically through the fruit) to release the sections and let them fall into the bowl. Squeeze the pulp that’s left after you’ve cut out all the sections into a small bowl to release the juice; you should get about 3 tablespoons from the pulp of 1 grapefruit. Repeat with the remaining grapefruit. Reserve 1/4 cup of the grapefruit juice and save the rest for another use (or drink it!).
On plates or a platter, layer the krab, grapefruit sections, and avocados. Drizzle with the grapefruit juice and olive oil. Sprinkle the chives on top, then season with salt and pepper and serve.