In a medium bowl, whisk together 1 tablespoon grapefruit juice, 2 teaspoons olive oil, 1 teaspoon Dijon mustard, and salt and pepper to taste. Toss with 1/2 cup cooled cooked quinoa, 2 ounces canned crab meat, and 1/4 avocado, chopped. Serve over 2 cups mixed salad greens and sprinkle with 1 tablespoon chopped chives.
What do you think of this story? Leave a Comment.