Heirloom Tomato Stack with Chili Lime Dressing

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Drizzle with dressing, garnish with a cilantro leaf and serve.
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