Crab, avocado and pink grapefruit on a bed of romaine

Crab Salad:

• 8 ounces refrigerated lump crab meat
• 1/3 cup cilantro leaves, chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon agave syrup
• 2 tablespoons lemon juice
• sea salt and freshly ground pepper to taste

Greens, dressing and garnishes

• 1 teaspoon Dijon mustard
• 1/2 teaspoon agave syrup or less if you don't want the dressing to have a sweet undertone
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 4 cups romaine, chopped in bite pieces (other crunchy greens work as well)
• 1 avocado, peeled and sliced
• 1 pink grapefruit, skinned, sliced, membranes removed
• sea salt and freshly ground pepper to taste

1. Mix all crab salad ingredients and refrigerate until you have assembled the rest of the salad.
2. Whisk the first four ingredients for the base salad into a vinaigrette, add salt and pepper to taste and reserve.
3. Mix the greens with half the vinaigrette and arrange on two plates. Arrange the slices of avocado and grapefruit on top of it. Drizzle with remaining vinaigrette.
4. Divide the crab salad in two, and mound it on top of the greens. I typically use a one cup measure, fill it about 3/4 with the crab salad, then invert it gently over the greens. Serve and enjoy!