Crab and Shrimp Salad

Posted on October 07, 2015 by Tamara Donofrio | 0 Comments

Crab and Shrimp Salad:

It's not magic! It's just fresh and good!

1 large head of butter lettuce, leaves torn into bite sized pieces

1 cup of cherry tomatoes cut in half

1/4-1/2 lb of lump crab meat (get crab and shrimp at Seaside seafood counter!)

1/2lb peeled and deveined large cooked shrimp

1 large hass avocado cut into chunks

2 hard boiled eggs, quartered

Toss it all in a bowl and use your favorite dressing or mine.  Sit down and enjoy the crab out of this goodness!

Grapefruit Vinaigrette:

Makes about 1 cup of dressing 

1/4 cup of Baker and Olive Grapefruit Balsamic Vinegar

3/4 cup of extra virgin olive oil

Salt/Pepper

Agave or organic honey if you need it to be a little sweetened.

Whisk all of your ingredients together until the mixture is emulsified.  If you have a small jar to place it in you can shake it until the mixture is emulsified and store the unused dressing in the refrigerator.

 

 

 

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