Crab and Avocado Salad

Crab and Avocado Salad
Crab and Avocado Salad

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • Kosher salt

  • 1/2

    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

  • 1/2

    cup chopped fresh chives

  • 1/4

    cup chopped fresh basil

  • 3

    anchovy fillets, chopped

  • Freshly ground pepper

  • 1/2

    pound lump or claw crabmeat

  • 1

    Hass avocado, halved, pitted and diced

  • 3

    romaine hearts, chopped

  • 1 1/2

    cups whole-wheat croutons

  • 1

    pint cherry tomatoes, halved

Directions

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. 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 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. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

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