Crab and Avocado Salad

Ready in 30 minutes

Prep: 25 minutes

Cook: 5 minutes

Yield: 4 servings

Ingredients

Half pound of halved haricots verts or green beans
Kosher salt
 2/3 cup of low-fat plain yogurt
3 tablespoons of low-fat mayonnaise
1-2 tablespoons of fresh lemon juice
1/2 cup of chopped fresh chives
1/4 cup of chopped fresh basil
3 anchovy chopped fillets
One freshly ground pepper
Half pound of lump or claw crabmeat
1 halved, pitted and diced Hass avocado
3 chopped romaine hearts
1 1/2 cups of whole-wheat croutons
1 pint of halved cherry tomatoes

Directions

First bring a saucepan of salted water to a boil and then add the haricots verts and cook until crisp-tender, for 3-5 minutes. After that drain and run under cold water to stop the cooking.

Next puree the yogurt, chives, lemon juice, mayonnaise, basil and anchovies in a blender until smooth and season with salt and pepper.

After that, in a small bowl, toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing. Then toss the croutons, romaine, haricots verts and the remaining avocado with the remaining dressing in a large bowl.

In the end divide the romaine salad among plates, and top with the tomatoes and place some of the crab mixture in the center. Enjoy.