Yields2 Servings
 5 tbsp fresh lime juice
 2 tsp extra-virgin olive oil
 2 tbsp vegetable oil
 1 tsp very finely chopped jalapeรฑo
 1 tbsp chopped cilantro, plus cilantro leaves for garnish
 1/2 tsp minced garlic
 1/2 tbsp honey
 Salt and freshly ground black pepper
 1/2 pound crabmeat
 1 1/2 avocados, diced
 1/3 cup minced red onion
 1 large tomato, cut into four
 Tortilla chips, for serving
 1/2-inch-thick slices
1

In a small bowl, mix together lime juice, olive oil, vegetable oil, jalapeรฑo, chopped cilantro, honey, and garlic. Add salt and pepper to taste.

2

In another small bowl, toss the crabmeat with 3 tablespoons of the dressing and season with salt and pepper.

3

In a medium bowl, gently mix the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

4

Place a slice of tomato on each plate and season with salt.

5

Top with the avocado mixture and crab, garnish with cilantro.

6

Drizzle the remaining dressing on top and serve with tortilla chips.

Ingredients

 5 tbsp fresh lime juice
 2 tsp extra-virgin olive oil
 2 tbsp vegetable oil
 1 tsp very finely chopped jalapeรฑo
 1 tbsp chopped cilantro, plus cilantro leaves for garnish
 1/2 tsp minced garlic
 1/2 tbsp honey
 Salt and freshly ground black pepper
 1/2 pound crabmeat
 1 1/2 avocados, diced
 1/3 cup minced red onion
 1 large tomato, cut into four
 Tortilla chips, for serving
 1/2-inch-thick slices

Directions

1

In a small bowl, mix together lime juice, olive oil, vegetable oil, jalapeรฑo, chopped cilantro, honey, and garlic. Add salt and pepper to taste.

2

In another small bowl, toss the crabmeat with 3 tablespoons of the dressing and season with salt and pepper.

3

In a medium bowl, gently mix the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

4

Place a slice of tomato on each plate and season with salt.

5

Top with the avocado mixture and crab, garnish with cilantro.

6

Drizzle the remaining dressing on top and serve with tortilla chips.

Notes

Chile-Lime Crab Salad with Tomato and Avocado