I just love this salad in the summer time especially when the fresh heirlooms are in season, I came across a version of this recipe in Food and Wine magazine years ago and fell in love with it. Give it a try for your next BBQ!
Dressing
2 limes freshly squeezed
5 tablespoons extra-virgin olive oil
1 jalapeno finely chopped
1 bunch cilantro, ½ cup
1 tablespoon honey
2 cloves garlic
Salt and pepper
Crab Salad
1/2 lb fresh crabmeat
2 avocados, diced
1/3 cup minced red onion
Tomato
2 heirloom tomato, cut into four thick slices
2 cups arugula
Method:
1. Combine all ingredients in a blender and blend until smooth, taste and season as necessary. This can be made up to 4 hours before serving and left in the refrigerator
2. Gently mix crab salad ingredients and set aside
3. In the center of a plate place heirloom tomato slice, in the center place a small bunch of arugula leaves, topped with the crab salad and finally drizzle with the dressing, about 1 ½ tablespoons per serving.
4. Lightly season with salt and pepper and garnish with a cilantro leaf.
