Avocado and Celeriac Salad with King Crab and Creamy Grapefruit Dressing

My dad always buys these huge boxes of frozen king crab legs, the downstairs freezer is always full of them. Since I frequent my parents house on a regular basis, I feel that they also belong to me.  I’m a firm believer that’s it’s the duty of offspring to capitalize on their parents gains…circle of life and basic survival, what have you.

If you’re reading this mom & dad, I’m a good kid, but I definitely take your stuff.  Anyway, this is supposed to be about salad.  So here’s a rad summer salad recipe featuring stolen king crab!

Creamy Grapefruit Vinaigrette (adapted from A Spicy Perspective)

  • 1/3 cup olive oil
  • 1 teaspoon grapefruit zest (or more!)
  • 2 tablespoons fresh squeezed grapefruit juice
  • 2 tablespoons fresh squeezed lime juice
  • 1 minced garlic clove
  • 2 tablespoons agave syrup
  • 2 tablespoons non-fat creamer
  • Fresh ground salt and pepper

Combine all ingredients into a tall container and puree with an immersion blender until smooth and creamy. Add more zest or salt and pepper to taste and refrigerate until ready to use.

Avocado and Celeriac Salad with King Crab and Creamy Grapefruit Dressing

  • 1 cup mizuna mustard greens
  • 1-2 tablespoons creamy grapefruit dressing
  • 1 avocado
  • 1 small celery root
  • 1/2 cup shredded king crab
  • 1 pinch paprika
  • 1 pinch chopped cilantro
  • Fresh ground salt and pepper

Place the mustard greens in a large bowl and toss with the dressing until evenly coated.  Transfer the greens to a plate and layer on the desired amount of thinly sliced avocado and celery root.  Add the king crab and top with an additional drizzle of dressing.  Season with salt and pepper and garnish with paprika and chopped cilantro.  Enjoy immediately!

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