Chilli crab salad with grapefruit and avocado

Starter: serves 4. Total time: 30 minutes

the leaves from the hearts of 2 little gem lettuces, or similar, washed and drained
1 pink or red grapefruit, rind and all pith removed with a knife, then neatly segmented and seeds picked out
1 just-ripe avocado, peeled and sliced
4-5 heaped tbsp of fresh white crab meat (the brown is not used here)

For the dressing

To cook the crab: Boil water that has been added 50 g salt per litre. Add the crab when the water boils rapidly. The cooking time for crab is 15 minutes for the first 500 g and then 10 minutes for the next 500 g. It's done when the small claws can be easily removed. Remove the crab from the water; place it on its back to cool off. This prevents the juices from running out

To make the dressing, place all the ingredients in a liquidiser (preferably) or food processor and whiz to a pale green sludge. Decant into a bowl and allow the flavours to mingle. Neatly arrange the lettuce, grapefruit, avocado and crab upon four individual plates and spoon the dressing over. Serve at once.