Grapefruit Diet Blog & not only!

2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe avocado
1/2 lb. Dungeness crabmeat
1 oz. baby arugula, 2 cups

Stir together shallot, lemon juice, and salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking. Peel grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain. Halve avocado lengthwise (you will be using 1/2 of the avocado for this recipe). Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices. Clean and separate crabmeat. Divide avocado and all of crabmeat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Serve immediately.
Makes 2 servings