Heirloom Tomato Stack with Chili Lime Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 82
- Sodium
- 739
- Total: 20 min
- Prep: 20 min
Ingredients
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
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.