I don’t know why my hubbie and I decided to name this salad “The Californian Salad”, knowing that we’ve never set foot on the American West Coast. In my imagination, everything related to California is super crisp, fresh and healthy, so that might be the only rational explanation I have for you today. But I’m dreaming to visit LA, San Fransisco and San Diego one day. For now, I’m just going to have a foretaste of this hypothetical trip in the form of a colourful salad, which is by far my favorite one. I’m sharing with you my recipe! The Fresh California Salad is very summery and is perfect for hot days. I recommend buying high-quality crab meat if you can afford/find it to bring out the best of the flavors. For a vegan interpretation of this recipe, just skip the crab!
Servings: 4 persons
Total Time: 20 minutes
– 4 avocados
– 2 grapefruits
– 200g green salad (spring mix)
– 2 x 170g crab meat (in a can) / optional
– olive oil
– balsamic vinegar
– salt & pepper
Peel the avocados and slice them in small cubes.
Peel the grapefruits, take off the white pith and remove the segments from the membrane.
In a large salad bowl, mix the avocado cubes, the grapefruit chunks, the green salad and the crab meet and season with salt, pepper, olive oil and balsamic vinegar to your liking.
Told you it was that simple 🙂 !!!