Heirloom Tomato, Avocado & Crab Salad
Too hot to turn on the oven? We knew it. This recipe will be your savior on those nights when all you can do is stir—and it doesn’t look too shabby either :) The best part? The high oleic sunflower oil in our dressing has been shown to improve heart health!
Makes 4 servings
What you need
¼ cup Tessemae's Lemon Garlic dressing
3 tablespoons lime juice
2 tablespoons finely chopped red onion
2 tablespoons finely chopped jalapeno
2 tablespoons chopped cilantro
2 teaspoons honey
coarse salt and freshly ground black pepper
1 pound lump crabmeat, picked over
2 ripe avocados, pitted and diced
2 heirloom tomatoes, cut into ½-inch thick slices
What you do
- Stir together Lemon Garlic, lime juice, red onion, jalapeno, cilantro, honey and salt and pepper to taste. Divide dressing between 2 bowls.
- Add crab meat to one bowl with dressing and avocado to other bowl with dressing. Toss crab and avocado very gently with dressing, then place about 2 tomato slices on each plate, then divide avocado and crab mixtures between tomato slices. Serve immediately.