Chile-Lime Crab Salad with Tomato and Avocado

• Recipe by Sue Zemanick

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.

Ingredients

1. 5 tablespoons fresh lime juice
2. 2 1/2 tablespoons extra-virgin olive oil
3. 2 1/2 tablespoons vegetable oil
4. 1 tablespoon very finely chopped jalapeño
5. 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
6. 1/2 tablespoon honey
7. 1/2 teaspoon minced garlic
8. Salt and freshly ground black pepper
9. 1/2 pound lump crabmeat, picked over
10. 1 1/2 Hass avocados, diced ( 1/2 inch)
11. 1/3 cup minced red onion
12. 1 large heirloom tomato, cut into four 1/2-inch-thick slices
13. Tortilla chips, for serving

Directions

1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

Notes

Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.