The Grapefruit is the Key! Crab and Avocado Salad

I adapted a dish we had at a famous restaurant in Yokohama called Queen Alice.
Use ripe avocados. If an avocado is still a bit hard when you cut it open, try dicing it.
Do Steps 4 onwards just before serving. Recipe by Setsubunhijiki
Cooking Instructions
- 1
Chill the avocados whole. Once you cut them open, they'll start to brown fast, so be sure to chill them uncut!
- 2
Shred the crabsticks roughly. Cut the grapefruit into about the same size strips, and chill both.
- 3
Mix the mayonnaise, ketchup, lemon juice, salt, and pepper together and chill.
- 4
Cut the avocados into half and remove the pits. Sprinkle a little salt.
- 5
Mound the grapefruit and crabstick on top.
- 6
Pour the sauce from Step 3 over. Garnish with chives or chervil. If you don't have any garnish, you can just sprinkle black pepper on top.
- 7
You can use plain stick-shaped crabsticks, but the type that looks like real crab might look a bit better?
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