Crab and Avocado Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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 cups whole-wheat croutons

1 pint cherry tomatoes, halved


  1. 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.
  2. Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
  3. 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.
  4. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.