Crab and Avocado Salad

Crab and Avocado Salad

Servings: 4

Ingredients

  • Kosher Salt
  • ½ pound haricots verts or green beans, halved
  • 2/3 cup low-fat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 to 2 tablespoons fresh lemon juice
  • ½ cup chopped fresh chives
  • ¼ cup chopped fresh basil
  • 3 anchovy fillets, chopped
  • Freshly ground pepper
  • ½ pound lump or claw crabmeat
  • 1 Hass avocado, halved pitted and diced
  • 3 romaine hearts, chopped
  • 1 ½ cups whole-meat croutons
  • 1 pint cherry tomatoes, halved

Directions

  1. Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
  2. Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
  3. Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
  4. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Source: Food Network

 

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