In the depths of soup weather, it’s nice to put a bright plate of salad on the table. This citrusy crab salad comes from Andrew Swallow, chef and cofounder of Mixt Greens, a San Franciscan “ecogourmet” quick-service chain. The creation is from his first cookbook, “Mixt Salads: A Chef’s Bold Creations,” due out in April from Ten Speed Press.

Crab and Citrus Salad With Fruity Vinaigrette

1 ripe mango (may substitute

2 tablespoons passion fruit puree)

1/4 cup freshly squeezed orange juice

2 tablespoons champagne vinegar

1 tablespoon agave nectar

Salt

Freshly ground black pepper

4 small heads butter lettuce

1 pound crabmeat (do not use claw)

About 3/4 ounce chives

10 red (round) radishes

2 navel oranges

1 ruby red or white grapefruit

2 ripe avocados

Peel or cut out about 2 tablespoons of mango flesh and place in a blender, along with the orange juice, vinegar and agave nectar (reserving the remaining fruit for another use). Puree just until incorporated. Season with salt and pepper to taste. Transfer to a liquid measuring cup. (The yield is a scant 1/2 cup.)

Discard exterior lettuce leaves, then wash and dry the remaining heads, separating the leaves. If lettuce is not crisp, place in a bowl of water and ice cubes.

Squeeze the crabmeat to remove excess measure. Pick over to remove any bits of cartilage.

Snip or finely chop the chives to yield about 5 1/2 tablespoons.

Trim the radishes and cut into very thin slices to yield 1/2 cup.

Peel the oranges. Cut in half, then into bite-size chunks to yield 1 1/2 cups.

Peel the grapefruit and cut in half, then into bite-size chunks to yield a generous 1 cup.

Peel and pit the avocados. Cut into bite-size chunks to yield about 1 1/4 cups.

For each serving, place one-quarter of the lettuce leaves in a mixing bowl, along with 1 tablespoon of the chives and one-quarter of the radishes, oranges, grapefruit and avocado. Add 1 1/2 tablespoons of the dressing and toss gently to coat. Taste, and add salt and pepper as needed. Transfer to a serving plate and top with one-quarter of the crabmeat. Repeat to create the remaining 3 portions. Drizzle equal amounts of remaining dressing over the portions, then garnish with remaining chives. Serve immediately. Makes 4 servings.

Per serving: 383 calories, 28 g protein, 34 g carbohydrates, 17 g fat, 2 g saturated fat, 113 mg cholesterol, 37 mg sodium, 12 g dietary fiber, 4 g sugar