Tantalizing Crab and Tomato Salad

¼ c. fresh lime juice
¼ c. chopped fresh cilantro or parsley
1 T. seeded chopped serrano pepper
1 T. minced garlic
Kosher salt
½ c. canola oil
½ c. diced red bell pepper
½ c. diced yellow bell pepper
½ c. diced orange bell pepper
½ c. thinly sliced green onion
1 lb. lump crabmeat, drained and picked
6 (1/2” thick) slices tomato (Great if you have Creole tomatoes)
1 ripe avocado, halved, pitted and cut into 12 slices
Black pepper
Lime wedges, cilantro leaves, garnish
1. In bowl, whisk together lime juice, chopped cilantro, serrano, garlic and salt.
2. Gradually whisk in oil. Taste for seasoning. Reserve ¼ c. for drizzling.
3. In remaining dressing, stir in bell peppers and green onion.
4. Gently stir in crab. Taste for seasoning.
5. To serve: Arrange 1 tomato slice and 2 avocado slices on each of 6 plates.
6. Top each with about ½ c. crab mixture.
7. Drizzle with remaining reserved dressing.
8. Sprinkle with black pepper.
9. Garnish with lime wedges and cilantro leaves.