About this recipe:Here's the surprise of the season: crab and grapefruit are the perfect partners for a quick, no-cook salad. The sweetness of the crabmeat and dressing contrast with the tartness of the grapefruit and the slight bitterness of the greens.
2 tbsp reduced-fat mayonnaise
1 tbsp finely chopped mango chutney
2 tsp Dijon mustard
1 tsp toasted sesame oil
pepper to taste
350g (12oz) white crabmeat, picked over to remove any cartilage
125g (4½oz) watercress, tough stalks trimmed
1 head chicory, cut crossways into 1cm (½in) strips
1 soft, round lettuce, separated into leaves
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Method Prep:25min › Ready in:25min
With a small paring knife, peel the grapefruits. Working over a large bowl to catch the juice, separate the grapefruit segments from the membrane; reserve any juice that collects in the bowl.
In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, pepper and 3 tablespoons of the reserved grapefruit juice.
Add the crabmeat, tossing to combine. Add the watercress, chicory and grapefruit segments, and toss. Serve the salad on a bed of lettuce leaves.
Some more ideas
*Crabmeat is a classic choice for this refreshing salad, but you could also use cooked prawns, lobster, scallops or chunks of poached chicken breast. *Substitute oranges for the grapefruit.
If you use pink or red grapefruit, not only will the salad have high amounts of vitamin C, but it will provide betacarotene too. Grapefruit of any colour is high in fibre and low in calories.