I’m steering clear of anything that involves pre-heating, sauteing, boiling or baking at the moment, as the mere thought of going near my stove gives me heatstroke.

But I was determined to beat the east coast heat with a no-cook dish that comes straight from one of my favorite hometown restaurants, Roppongi of La Jolla. Delicious. Healthy. Impressive. No oven required. The La Jolla Crab Stack has it all.

Chef Stephen Windows stacks layer upon layer of fruits and veggies and then tops off the tower with a handful of fresh crab meat. A final drizzle of make-ahead ginger dressing gives this piled high stack a punch of far eastern flavor.

Ready to start stacking? Grab your knife and check out this quick video for how to cut perfect cubes of mango without any mess!

Step-by-Step Photos:

Step 1: Place a layer of pea shoots in the mold and then top with a layer of firmly packed tomatoes.

Step 2: Place a layer of sliced cucumbers atop the tomatoes, fanning them out to fill the circular mold.

Step 3: Layer the diced mango atop the cucumbers, then add the red onions.

Step 4: Add a layer of avocado, pushing it firmly into the mold.

Step 5: Add a layer of crab, then while pushing down on the crab with one hand, slowly slide the mold upward to reveal the layered La Jolla Crab Stack. Drizzle with ginger-lime dressing and serve.