Crab and Avocado Salad

By 12_34

Ingredients

• Kosher salt
• 1/2 pound haricot verts or green beans, halved
• 2/3 cup low-fat plain yogurt
• 3 Tbsp. low-fat mayonnaise
• 1-2 Tbsp. fresh lemon juice
• 1/2 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 3 anchovy fillets, chopped
• Freshly ground pepper
• 1/2 lb. lump or claw crabmeat
• 1 Haas avocado, halved, pitted and diced
• 3 romaine hearts, chopped
• 1 1/2 cups whole-wheat croutons
• 1 pint cherry tomatoes, chopped

Preparation

Step 1

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.