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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 25 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

My Private Notes

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