Ingredients for Florida Sunshine Salad
- Imitation Crabmeat
- Mixed Salad Green
- Grapefruit
- 1/4 cup fresh grapefruit juice
- Beefsteak Tomatoes
- English Cucumber
- Shallots
- Ginger
- a dash of ground allspice
- 1/4 teaspoon red pepper flakes
- Mayonnaise
- Black Olives
- Capers In Brine
- 2-3 tablespoons citrus vinaigrette (see recipe below) or your favorite dressing
- Salt
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How to Make Florida Sunshine Salad
- Gently tear 1 pound of crab meat into strands using two forks.
- In a medium bowl, whisk together 2-3 tablespoons mayonnaise, 1 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes, and a dash of ground allspice.
- Add the crab meat and 1/4 cup fresh grapefruit juice to the bowl. Stir gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- While the crab salad chills, prepare your salad plates. Arrange 4 cups of mixed salad greens on each of four plates.
- Top the greens with 1/2 cup sliced tomatoes and 1/2 cup sliced English cucumbers (peel if desired).
- Add 1/2 cup segmented fresh grapefruit to each salad.
- Thinly slice 1/4 cup shallots or spring onions and distribute evenly among the salads.
- Lightly salt the tomatoes and cucumbers (use caution if adding capers).
- If using, divide 1/4 cup olives and 1 tablespoon capers evenly over the salads.
- Drizzle each salad with 2-3 tablespoons of your favorite citrus vinaigrette (recipe below) or store-bought dressing.
- Remove the chilled crab salad from the refrigerator. Divide into four equal portions and mound on top of each salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
31g
Fat
3g
Carbs
8g
