Chile-Lime Crab Salad With Tomato And Avocado

• 5 tbs fresh lime juice
• 2 1/2 tbs extra-virgin olive oil
• 2 1/2 tbs vergetable oil
• 1 tbs very finely chopped jalapeno
• 1 tbs chopped cilantro, plus cilantro leaves for garnish
• 1/2 tbs honey
• 1/2 tsp minced garlic
• salt and freshly ground black pepper
• 1/2 pound lump crabmeat
• 1 1/2 Hass avacados, diced (1/2 inch
• 1/3 cup minced red onion
• 1 large heirloom tomato, cut into four 1/2 inch thick slices

1. 1. In a small bowl, combine the lime juice with the love oil, vegetable oil, jalapeno,
2. chopped cilantro, honey and garlic. Season the dressing with salt and pepper
3. 2. In a small bowl , toss the crab with 3 tbs of the dressing and season wit salt and
4. pepper. In a medium bowl, gently toss the avacado with the red onion and 2 tbs of the
5. dressing , season with salt and pepper.
6. 3. Place a tomato slice on each plate and season with salt. Top with the avocado and the
7. crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with
8. tortilla chips.

lime juice, extravirgin olive oil, vergetable oil, jalapeno, cilantro, honey, garlic, salt, lump crabmeat, avacados, red onion, tomato

Taken from www.epicurious.com/recipes/member/views/chile-lime-crab-salad-with-tomato-and-avocado-1272934 (may not work)