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Monday, 08 July 2019 12:24

Crab and avocado salad

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This fresh salad makes a hearty meal for lunch or dinner. To prevent the lettuce from getting soggy, pack the dressing separately and add it when you’re ready to eat. Serves four.

Total time, 30 minutes / Level: Easy


Kosher salt

1/2 pound 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

Three anchovy fillets, chopped

Freshly ground pepper

1/2 pound lump or claw crabmeat

One Hass avocado, halved, pitted and diced

Three romaine hearts, chopped

1 1/2 cups whole-wheat croutons

1 pint cherry tomatoes, halved

How to make it

  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.

Nutrition Information Serving size:

Calories/314 calories / Total Fat / 14 grams / Saturated Fat / 2 grams / Cholesterol / 73 milligrams / Sodium / 552 milligrams / Carbohydrates / 28 grams / Dietary Fiber / 8 grams / Protein / 22 grams