Fresh Citrus & Seafood Salad

• 2 medium grapefruit
• 2 cups lump crabmeat (about 10 ounces), drained
• 2 bunches green onions, thinly sliced
• 6 ounces peeled and deveined cooked shrimp (61-70 per pound)
• 4 clementines, peeled and segmented or 1 cup mandarin oranges
• 1-1/3 cups canola oil
• 1/2 cup red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon salt
• 12 cups fresh arugula
• 2 medium ripe avocados, chopped
• 1/2 cup sliced almonds, toasted

1. Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Working over a large bowl to catch juices, cut along the membrane of each segment to remove fruit.
2. Add crab, onions, shrimp, clementines and grapefruit sections to reserved juices. In a small bowl, whisk oil, vinegar, garlic and salt until blended; pour over seafood mixture and toss to coat. Place arugula in a large shallow bowl. Spoon seafood mixture over arugula. Top with avocados; sprinkle with almonds.

lump crabmeat, green onions, shrimp, clementines, canola oil, red wine vinegar, garlic, salt, fresh arugula, avocados, almonds

Taken from www.tasteofhome.com/recipes/fresh-citrus-seafood-salad/ (may not work)