Heirloom Tomato Stack With Chili Lime Dressing

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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 representatio

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