Crab and Avocado Salad
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.
|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.