Grapefruit Asparagus Salad with Emerald Sauce Recipe

Quick Recipe Facts

Best with Sunkist® Lemons, Grapefruit
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More Information

Super tasty! Grapefruit Asparagus Salad with Emerald Sauce is delicious, wait until you taste the sauce which includes chives, parsley, cucumber and lemon. It blends well with the asparagus, crabmeat and grapefruit.


  • Bibb or Butter lettuce, as needed
  • 2 packages (10 oz. each) frozen asparagus spears, cooked, chilled
  • 1 package (6 oz.) frozed crabmeat, thawed, drained
  • 2 to 3 Sunkist® grapefruit, peeled, sectioned, seeded and chilled (1 1/2 to 2 cups)

  • Emerald Sauce:
  • 1 cup mayonnaise
  • 2 Tbsp. finely chopped chives
  • 2 Tbsp. finely chopped water cress or parsley
  • 2 Tbsp. finely diced cucumber
  • 2 Tbsp. fresh squeezed Sunkist® lemon juice
  • Several drops green food coloring, as desired

Instructions: (Makes 6 servings)

  • Arrange lettuce leaves on individual salad plates. Divide asparagus spears among plates, add crabmeat and grapefruit sections. Top with Emerald Sauce or pass separately. Serve very cold.
  • Emerald Sauce: Combine all ingredients, adding enough green food coloring to tint sauce a bright green, chill thoroughly.