Crab, avocado and grapefruit salad with toast

Ingredients

For 1 serving

• Crab150 g
• Avocado0.3
• Grapefruit150 g
• Lettuce60 g
• Chives3 g
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: December – April

Method

1. Slice the wholemeal bread and toast it in a dry pan over medium heat for 2–3 minutes per side, until golden and crisp.
2. Segment the grapefruit: cut away the peel and white pith with a sharp knife, then free the segments by sliding the blade between the membranes, working over a bowl to catch the juice.
3. Wash, dry and tear the lettuce; halve the avocado, remove the stone and skin and cut it into cubes of about 1 cm. Drain the crab and flake the meat.
4. Combine the lettuce, grapefruit, avocado and crab in a bowl; dress with the oil, the reserved juice, snipped chives, salt and black pepper, toss gently and serve with the toasts.