I recently ate at Tiny No. 5’s in Houston, Texas for a piece I was working on for West U Essentials magazine. The executive chef sent out their Crab and Avocado Salad for me to try and I simply adored it. The dish was on their summer menu for August and it’s a shame that it’s not available all year. The salad tastes as good as it looks. It’s made with heirloom tomatoes, avocado, fresh crab and topped with micro greens. The dish is streaked with a balsamic reduction and served with grilled bread.