Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Salad | Serves: 4 |
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Source:
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Food & Wine .com |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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5 tbs. fresh lime juice 2 1/2 tbs. extra-virgin olive oil 2 1/2 tbs. vegetable oil 1 tbs. very finely chopped jalapeño 1 tbs. chopped cilantro, plus cilantro leaves for garnish 1/2 tbs. honey 1/2 tsp. minced garlic Salt and freshly ground black pepper 1/2 pound lump crabmeat, picked over 1 1/2 Hass avocados, diced ( 1/2 inch) 1/3 cup minced red onion 1 large heirloom tomato, cut into four 1/2-inch-thick slices Tortilla chips, for serving |
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Instructions:
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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. 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. 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. |
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Related recipes:
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None |
2009-07-04