Crab & Basil Tomato Salad
Ingredients:
1 lb. jumbo lump crabmeat
1 jalapeno, seeded and minced
1 lime, zested and juiced
1 Tbsp. garlic infused vinegar
3 Tbsp. plain Greek yogurt
12 basil leaves, chopped
1 tsp. salt, divided
1/2 tsp. red pepper flakes
1/4 tsp. cayenne
2 large ripe tomatoes
12 oz. fresh baby spinach leaves
4 small sprigs basil leaves
Directions:
Combine jalapeno, lime zest, juice and vinegar in a food processor, puree until smooth. Transfer to a medium bowl and whisk in the yogurt, basil, 1/2 tsp. salt, red pepper flakes and cayenne. Add crab to the dressing and gently fold together. Slice tomatoes into 1 inch thick slices. Divide the spinach and tomatoes among four salad plates and season with remaining salt. Top tomatoes with equal portions of the crab salad
