Name: Crab and Avocado Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 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.

Courtesy of Food Network Magazine

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Crab and Avocado Salad

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