This is the time of year that I start getting excited about the upcoming growing season. In a few weeks, the Farmers’ Market will be moving back to its summer locations, one just a short walk away from my house. Last weekend, we got a load of soil for our garden beds and this weekend, we’re picking up some compost. I’m sketching out my square-foot gardening rotation for the vegetable beds and thinking about which herbs I’ll plant this year in containers.
One side effect of this excitement is that I have a harder time buying out-of-season vegetables and herbs from the store. This summer’s crop is so close, now. So, I didn’t buy fresh mint for this week’s recipe, but added some dried mint to the dressing, instead. I couldn’t find any ruby red grapefruit, either, so had to settle for a yellow-fleshed variety.
I went to our local fishmonger to pick up some real crab. It’s a little expensive, but it’s sustainable, delicious, and (unlike fake crab) gluten-free. This salad justified splurging a bit. Cucumber, grapefruit, orange pepper, and green onion complement the flavour of the crab, as does the olive oil-grapefruit dressing. I added a little cayenne to the dressing along with the mint.
I can’t decide if this salad is more reminiscent of country club fare or the sort of treat you might find on a beach holiday buffet table. Either way, it’s welcome on my plate.
You can find many other blogged descriptions of this week’s FFWD recipe here: Crab & Grapefruit Salad
One Wet Foot 
Welcome on my plate, indeed 🙂
That crab meat looks absolultely scrumptious.
Looks fantastic and so delicious. Beautiful photos.
Oh my, that looks exquisite- your photos are superb!
It looks lovely
Well, I’m a little jealous that you have a local fishmonger…not a popular occupation for any of us desert dwellers. I’m excited to hear about your garden all through this summer. Very elegant looking salad.
Your salad certainly looks both delicious and gorgeous! Such a elegant way to start a meal or as a lovely lunch! We loved this one! Have a great weekend!
Your crab looks so fresh. And I really like your serving bowl.
Good luck with your garden planning. It’s something different every year. So glad winter is over and spring is here!
Fresh crab meat? Oh, how divine and it certainly makes a big difference to this salad! Yes, I have a problem with seasonal produce that the FFWD recipes are mostly based on. Our season’s out of whack with that of the US! Lol, I try to manage with a lot of subs because I enjoy being part of this group!
Yay! the farmers’ market in Boulder opens next Saturday. we’ve had such warm (though dry) March that I’m hoping to see a little more variety than usual this early in Spring.
Beautiful photos and the crab look succulent. Makes me wish I had purchased the good stuff!
Lovely picture of your salad. I have been trying to get ready for my growing season, too. Gonna try potatoes, 5 different varieties/colors as my new crop. Indeed this salad is fancy!
Your salad is just lovely and so worth splurging on the crab.