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Krab, grapefruit & avocado salad
5 from 1 rating

Krab, Avocado & Grapefruit Salad

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.


  • 3 ruby red grapefruits
  • 8 ounces krab (aka imitation crabmeat chunks)
  • 2 Hass avocados, pitted, peeled, and cut into bite- size pieces
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced 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.


Do It Ahead: You can easily assemble this salad a few hours ahead. Add the juice, olive oil, chives, salt, and pepper just before serving to prevent the citrus from leaching its juices.
KRAB, AVOCADO & GRAPEFRUIT SALAD is excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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