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.
Prep Time:
Cook Time:
Total Time:
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 cup | whole-wheat croutons |
| 1 pint | cherry tomato, 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.
Source: foodnetwork.com
