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Fresh Citrus & Seafood Salad

I get rave reviews for this seafood salad placed on a bed of arugula. Grapefruit and clementines add color and tang to the crab and shrimp. —Linda Hickam, Healdsburg, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings


  • 2 medium grapefruit
  • 2 cups lump crabmeat (about 10 ounces), drained
  • 2 bunches green onions, thinly sliced
  • 6 ounces peeled and deveined cooked shrimp (61-70 per pound)
  • 4 clementines, peeled and segmented or 1 cup mandarin oranges
  • 1-1/3 cups canola oil
  • 1/2 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 12 cups fresh arugula
  • 2 medium ripe avocados, chopped
  • 1/2 cup sliced almonds, toasted


  • Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Working over a large bowl to catch juices, cut along the membrane of each segment to remove fruit.
  • Add crab, onions, shrimp, clementines and grapefruit sections to reserved juices. In a small bowl, whisk oil, vinegar, garlic and salt until blended; pour over seafood mixture and toss to coat. Place arugula in a large shallow bowl. Spoon seafood mixture over arugula. Top with avocados; sprinkle with almonds.
Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, place in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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