Ingredients
2 heads butter leaf lettuce, shredded
1 1/2 lb cooked lump crab meat
4 eggs, hard-boiled, peeled and quartered
2 tomatoes, chopped
2 avocado, pitted, peeled and sliced
1 fennel bulb, thinly sliced
1 carrot, peeled and finely julienned
DRESSING
1 cup nonfat plain Greek yogurt
1/2 cup low-fat buttermilk
1/4 cup chile sauce (harissa or sambal oelek)
2 tbsp grated onion
1 clove garlic, minced
2 tbsp finely chopped fresh parsley
1/2 tsp ground cayenne pepper
1/4 tsp sea salt
Preparation
1.Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside. 2.Place lettuce on a large platter or divide among 4 individual serving plates. Top with crab, eggs, tomatoes, avocado, fennel and carrot, dividing evenly. Serve dressing alongside
