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

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Instructions

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.