Green Tomato Gazpacho Salad with Crab and Avocado

Ingredients:

2 tablespoon(s) lemon juice - fresh

2 tablespoon(s) lime juice - fresh

2 tablespoon(s) red wine vinegar

2 medium shallots - peeled and minced (Learn How)

3 green tomatoes - small to medium diced

1 pinch salt and pepper - to taste

1 cucumber - peeled, seeded and diced like the tomatoes (Learn How)

3 tomatoes - diced the same

1/2 cup(s) olive oil

2 avocado - diced the same (Learn How)

6 ounce crabmeat - picked over for shells

2 tablespoon(s) basil - torn into small pieces

3 tablespoon(s) chives - snipped

3 tablespoon(s) - creme fraiche

Steps:

-Combine the citrus, vinegar, shallots, green tomatoes and seasoning first. The green tomatoes need to marinate for 30 minutes in this mixture.

-Place the cucumber and red tomatoes in the bowl on top of the green tomatoes; do not mix.

-After the thirty minutes, add the oil and avocado; gently toss together.

-Using a slotted spoon, divide the vegetables onto the plates; strain off excess vinaigrette.

-Add the crab, herbs and creme fraiche to the remaining vinaigrette (approximately 1/4 cup of vinaigrette should be left; reserve any extra).

-Top the vegetables with the creme fraiche and crab mixture.

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