Crab and Avocado Salad

Crab and Avocado Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kosher salt

  • ½

    pound haricot verts or green beans, halved

  • cup low-fat plain yogurt

  • 3

    Tbsp. low-fat mayonnaise

  • 1-2

    Tbsp. fresh lemon juice

  • ½

    cup chopped fresh chives

  • ¼

    cup chopped fresh basil

  • 3

    anchovy fillets, chopped

  • Freshly ground pepper

  • ½

    lb. lump or claw crabmeat

  • 1

    Haas avocado, halved, pitted and diced

  • 3

    romaine hearts, chopped

  • cups whole-wheat croutons

  • 1

    pint cherry tomatoes, chopped

Directions

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


Nutrition

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