Crab, California Avocado and Pink Grapefruit Cocktail

Serves: 4


1 large pink grapefruit
2 Tbsp. reserved grapefruit juice
1 lb. lump Dungeness crabmeat, drained
2 ripe, Fresh California Avocados, peeled, seeded and diced
2 Tbsp. finely chopped chives
2 Tbsp. olive oil
1 lime, juiced


Freshly ground black pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit