Crab and Avocado Salad

Serves: 4

This salad gets low-cal creaminess from strained Greek yogurt and healthy fats from avocado.

Dovetailing Tip: Use the reserved half pound of crab from day 2 in todays salad.

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Cook Time:
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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 cup whole-wheat croutons
1 pint cherry tomato, halved


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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