Chile-Lime Crab Salad with Tomato and Avocado

INGREDIENTS

5 tbsp

fresh lime juice

2 1/2 tbsp

extra-virgin olive oil

2 1/2 tbsp

vegetable oil

1 tbsp

very finely chopped jalapeño

1 tbsp

chopped cilantro, plus cilantro leaves for garnish

1/2 tbsp

honey

1/2 tsp

minced garlic

Salt and freshly ground black pepper

1/2 lb

lump crabmeat, picked over

1 1/2

Hass avocados, diced ( 1/2 inch)

1/3 cup

minced red onion

large heirloom tomato, cut into four 1/2-inch-thick slices

Tortilla chips, for serving