Chile-Lime Crab Salad with Avocado
5 T. fresh lime juice
2 ½ T. olive oil
2 ½ T. vegetable oil
1 T. very finely chopped jalapeno
1 T. chopped cilantro
½ T. honey
½ t. minced garlic
s and p
½ # lump crabmeat
2 hass avocados, 1 ½ cut into ½ in. dice and the other half sliced for garnish
1/3 c. minced red onion
8 oz. mixed cherry tomatoes, chopped
In a small bowl, combine lime juice, oo, veg oil, jalapeno, cilantro, honey and garlic. Season with s and p.
In a small bowl toss crab with 3 T. of the dressing and season. In another bowl gently toss avocado with the red onion and 2 T. dressing. Season tomatoes with s and p. Divide tomatoes among 4 glasses. Top each with a quarter of the diced avocado mix and the crab and garnish with avocado slice. Drizzle remaining dressing on top and serve.