Crab And Avocado Salad Recipe

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

Preparation

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.