I am in Palm Springs with my family right now. I almost feel guilty considering it is like FREEZING cold in Seattle. Almost. Even here, it is record cold. But for us Seattleites it feels like June.

We are staying with friends who have the most beautiful citrus orchard. Lemons, meyer lemons, 3 kinds of oranges and about a million grapefruit. And oh how sweet this fruit is! My mouth is permanently puckered from all of the citrus and I am so inspired!

I made this salad here because it is incredibly easy and fresh and light. Grapefruit is in season now, so take advantage of the beautiful sweet varieties versus the rather nasty bitter and sour fruits found other times of the year. It’s perfect for a fast lunch or elegant enough for a dinner party.

The flavors are actually so delicate and sweet, and the textures vary from creamy avocado to juicy grapefruit. And the truth is, I meant to add all of this to butter lettuce, and then I got home from the grocery store and realized that I bought every single thing in the joint. Except for the butter lettuce. Does that stuff happen to other people too? So the long and the short of it is that I think this would be delicious over a few tender leaves of butter lettuce.

To make this salad, this is what you do:

On a plate pile the micro-greens and then gently add the avocado slices.

Cut the skin off of the grapefruit and section the fruit. Take the leftover grapefruit pulp and pith and squeeze it into a bowl. Discard of the leftover grapefruit pith and set aside the bowl of juice.

Add the grapefruit sections to the salad and then gently add the lump crab meat.
Add the olive oil to the grapefruit juice and whisk together.

Drizzle the oil and grapefruit juice over the salad. Sprinkle the salad with kosher salt and add a few cracks of freshly ground black pepper.