Chile-Lime Crab Salad

I received this recipe in my daily email from recipe.com. It was immediately pinned and very soon on the menu. You can see the original recipe HERE, although the only changes I made were that I used canola oil instead of vegetable oil and since my avocados were small I used two instead of one and a half. This turned out even better than I had expected it to be. A definite keeper!

5 Tbsp fresh lime juice
2 1/2 Tbsp olive oil
2 1/2 Tbsp canola oil
1 Tbsp jalapeno, finely chopped
1 Tbsp cilantro, chopped
1/2 Tbsp honey
1/2 tsp garlic, minced
kosher salt and fresh ground black pepper
8 oz imitation crab meat, chopped
2 small avocados, diced
1/3 cup red onion, minced
1 large tomato, cut into four thick slices (about 1/2" each)
cilantro leaves for garnish, optional
tortilla chips

In small bowl combine first seven ingredients, then season to taste with salt and pepper.

In second small bowl combine crab with three Tbsp dressing, season to taste with salt and pepper.

In medium bowl combine avocado, onion and two Tbsp dressing; season to taste with salt and pepper. Place tomato slices on plates, season with salt, if desired (I left the salt out here). Top with avocado mixture, then crab. Garnish with cilantro if desired.

Drizzle with remaining dressing. Serve with tortilla chips. Enjoy!

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Check out all the great recipes linked up this week!