Heirloom Tomato Stack with Chili Lime Dressing

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Dressing:
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1/2 jalapeno, seeds removed
  • 1/2 cup chopped cilantro leaves
  • 2 tablespoons honey
  • Pinch salt and freshly ground black pepper
  • 2 heirloom tomatoes
  • 2 cups baby arugula lettuce
  • 3/4 pound fresh crabmeat
  • 2 avocados, halved, pitted and flesh cut into cubes
  • Salt and freshly ground black pepper
  • Cilantro leaves, for garnish
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions

Using a blender, combine all of the dressing ingredients and blend until well combined. Refrigerate until ready to serve. Cut the tomatoes into 4 thick beef-like slices and put 1 slice on each serving plate. Top each tomato with 1/2 cup arugula leaves.

Fold the crabmeat and avocados together in a bowl. Season with salt and freshly ground black pepper, then put 2 tablespoons of the crabmeat mixture on each tomato stack.

Drizzle with dressing, garnish with a cilantro leaf and serve.

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