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. |
