Chile Lime Crab Salad with Tomato and Avocado
Ingredients
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- 1/2 tablespoon honey
- 1/2 teaspoon 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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