Combine all ingredients in a food processor fitted with a metal blade. Puree until very smooth. Pass through a fine mesh strainer. Season with salt and pepper.
Mix tomatoes, onions, garlic, cilantro, and jalapeno to form a salsa. Season with salt & pepper. Salsa should be fairly dry so it holds its shape in the mold.
JONAH CRAB SALAD:
Gently combine crab meat, smoked paprika, and snipped chives and just a little of the lemon juice.
Puree onion in food processor, transfer to a small mixer. Add all ingredients except for olive oil. Mix evenly then slowly add the olive oil a little at a time until an emulsion forms. Adjust seasonings and hold for service.
In a 2-inch ring mold, put a thin layer of the salsa, a layer of the crab (about 3 ounces), and top with avocado cream (smooth with an offset spatula). Unmold. Top with dressed micro greens.
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 18|
|Calories from Fat: 198 (64%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 45.6mg||14 %|
|Sodium 740.7mg||26 %|
|Potassium 675.9mg||18 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 7g|
|Protein 18.2g||26 %|
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Calories per serving: 310
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