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Citrus salad with crab, avocado and turmeric vinaigrette

Name: Citrus salad with crab, avocado and turmeric vinaigrette
Yield: 4
Ingredients: 1 large avocado, sliced; 2 oranges, peeled, segmented; 1 red grapefruit, peeled, segmented; 1 pomelo, peeled, segmented; 4 cumquats, halved; 300g uncooked crabmeat; Micro shiso, to serve; 20g turmeric, peeled, grated; 1/3 cup (80ml) extra virgin olive oil; 1 eschalot, finely chopped; Juice of 1 lemon

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The natural sweetness of crabmeat pairs excellently with the richness of avocado.

1 large avocado, sliced
2 oranges, peeled, segmented
1 red grapefruit, peeled, segmented
1 pomelo, peeled, segmented
4 cumquats, halved
300g uncooked crabmeat
Micro shiso, to serve

Turmeric vinaigrette

20g turmeric, peeled, grated
1/3 cup (80ml) extra virgin olive oil
1 eschalot, finely chopped
Juice of 1 lemon

Method

1.

For the vinaigrette, combine turmeric and oil in a bowl. Set aside for 15 minutes or until flavours and colour have infused. Strain, discarding turmeric. Add the eschalot and lemon juice, season and stir to combine.
2.

Arrange avocado on serving plates and top with orange, grapefruit and pomelo. Squeeze over juice from cumquat halves and top with crab meat and micro shiso. Drizzle with turmeric vinaigrette.

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