Sunday Funday Crab And Avocado Dip

• 1 cup red onion, small dice
• 1 jalapeno, minced, including seeds if you prefer a less spicy dish, you can leave out the seeds or use 1/2
• 3 small plum tomatoes, small dice
• 1 small bunch cilantro, chopped
• 1 teaspoon cumin
• 2-3 teaspoons salt
• 1-2 limes
• 3 haas avocados, sliced lengthwise into four strips and each strip cut in half widthwise
• 8 ounces crabmeat

1. Add the onion, jalapeno, tomatoes, cilantro, cumin, 2 tsp salt, zest and juice of one lime. Toss gently.
2. Add the avocado and toss very gently. Taste and add more salt and lime juice to taste if necessary.
3. Add the crabmeat and toss very gently.
4. Serve with tortilla chips; Felipe insists on using Tostito Scoops but feel free to use your favorite chip. The leftovers make a great salad on top of a soft lettuce.

red onion, tomatoes, cilantro, cumin, salt, limes, avocados, crabmeat

Taken from food52.com/recipes/8955-sunday-funday-crab-and-avocado-dip (may not work)