Cucumber-Grapefruit Crab Salad

Time: 25 minutes

Servings: 4

Pair With: Tiziano Pinot Grigio 

Summer time and the living’s easy. This healthy and light summer salad is a perfect meal to enjoy with a refreshing glass of Tiziano Pinot Grigio.

Ingredients:

• 1/4 cup plain nonfat yogurt
• 2 tablespoons fresh lime juice
• 1/2 teaspoon finely grated lime zest
• 2 tablespoons extra-virgin olive oil
• Tabasco sauce
• Salt & and freshly ground white pepper
• 1/2 pound dungeness crabmeat
• 1 teaspoon Champagne vinegar
• 1 seedless cucumber – peeled and sliced into thin half moons
• 1 pink grapefruit, cut into segments
• 1/2 cup steamed edamame

Directions:

1. In a large bowl, mix the yogurt with the lime juice, lime zest, pil and a few dashes of Tabasco. Season with salt and white pepper. Place the crab in a bowl and fold in 3 tablespoons of the yogurt dressing.
2. Stir the vinegar into the remaining yogurt dressing. Fold in the cucumber, grapefruit and edamame. Spoon the salad onto plates, top with the crab and serve.

 

Recipe by: www.foodandwine.com