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Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Dungeness crab and hearts of palm salad is a masterclass in balancing delicate flavours and varied textures. The sweet, succulent crabmeat pairs beautifully with the citrusy brightness of ruby red grapefruit, while the marinated hearts of palm provide a subtle, earthy depth. A base of peppery watercress adds a crisp finish, making this an exceptionally refreshing choice for a sophisticated starter or a light weekend lunch.

As a naturally dairy-free dish, this recipe relies on a simple honey and lemon emulsion to tie the ingredients together. The inclusion of fresh basil, mint, and coriander provides a fragrant herbal lift that complements the seafood without overpowering it. It is a nutritious, protein-rich option that feels indulgent while remaining light, bright, and perfectly balanced for seasonal dining.

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Ingredients for Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

  • 240ml hearts of palm, cut into 1/4-inch slices

  • 1 bunch organic watercress

  • 170g precooked Dungeness crabmeat

  • 1 tablespoon coarsely chopped coriander

  • 1 tablespoon julienned basil

  • 1 tablespoon julienned mint

  • 1 teaspoon kosher salt

  • Pinch freshly ground white pepper

  • 2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each

  • 180ml extra-virgin olive oil

  • 60ml fresh lemon juice

  • 1 tablespoon honey

  • 2 teaspoons kosher salt

  • Pinch freshly ground white pepper

How to make Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Whisk together all ingredients in a bowl. Marinate hearts of palm in 180ml dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 teaspoon dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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