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
Details
Preparation time 30mins
Cooking time 30mins
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.
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