Crab And Avocado Salad Recipe

Name: Crab And Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, 1/2 pound haricots verts or green beans, halved, 2/3 cup low-fat plain yogurt, 3 tablespoons low-fat mayonnaise, and more.

Yes, Crab And Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab And Avocado Salad

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