Crab, Avocado & Tomato Salad


You could also make this recipe and serve as a dip — just chop the tomato and avocado, follow the recipe and serve with lightly fried tortilla chips.  
Crab, Avocado & Tomato Salad
Serves 4

Juice from 2 limes
1 jalapeno pepper, seeded and finely chopped

1 teaspoon orange juice
1 tablespoon honey
1/4 teaspoon garlic, minced
1/3 cup sweet onion or red onion, finely chopped

1 tablespoons olive oil
2 tablespoons blended oil (I use Smart Balance)
Salt and freshly ground black pepper to taste
1/2 pound lump crab meat, picked over
2 avocados, peeled and sliced (divided by 4)
2 large vine-ripened tomatoes, 4 slices (1/2-inch each)
Garnish: Cilantro, chopped

In a small bowl combine the lime juice,  jalapeno, orange juice, honey, garlic and onion. Whisk in slowly the olive oil and blended oil.  Season with salt and pepper to taste.

In a separate bowl add the crab, avocado and 1/2 of the dressing. Check for seasoning.

Place a tomato slice on each plate and top with the avocado and the crab mixture.

Garnish with chopped cilantro and drizzle remaining dressing.

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One Response to Crab, Avocado & Tomato Salad

  1. Paulo says:

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