Sunday, July 24, 2011

Chile Lime Crab Salad with Avocado

Chile-Lime Crab Salad with Avocado

Serves 4

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.

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