Instructions

Make the Vinaigrette:  In a blender, add the basil leaves, shallot, white wine vinegar, avocado, S&P, Olive oil, lemon juice, honey and blend on high.   If the mixture is too thick slowly add more olive oil.  Taste and adjust seasoning with S&P and lemon juice if needed.

Crab, Tomato & Basil Salad

Plating:  Slice the tomatoes into thick slices.  Place 1 tomato onto a plate.  Season with S&P.  Pile some crab meat onto the tomato.  Drizzle the vinaigrette on top of the crab.  Place a couple of avocado slices on top and garnish with some extra cilantro and some Basil Vinaigrette.  You can place all servings onto a platter or serve on individual plates.

Mangia! Enjoy!