Directions:
- 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.
- Per serving: Calories 314; Fat 14 g (Saturated 2 g); Cholesterol 73 mg; Sodium 552 mg; Carbohydrate 28 g; Fiber 8 g; Protein 22 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.09 Kcal (817 kJ) | ||
| Calories from fat | 53.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 9% | |
|---|---|---|---|
| Cholesterol | 51.24mg | 17% | |
| Sodium | 502.53mg | 21% | |
| Potassium | 303.66mg | 6% | |
| Total Carbs | 20.92g | 7% | |
| Sugars | 6.44g | 26% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 15.97g | 32% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 0.2mg | 1% | |
| Calcium | 539.4mg | 54% | |
| Amount Per 100 g | |||
| Calories | 56.87 Kcal (238 kJ) | ||
| Calories from fat | 15.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 9% | |
|---|---|---|---|
| Cholesterol | 14.94mg | 17% | |
| Sodium | 146.5mg | 21% | |
| Potassium | 88.52mg | 6% | |
| Total Carbs | 6.1g | 7% | |
| Sugars | 1.88g | 26% | |
| Dietary Fiber | 0.88g | 12% | |
| Protein | 4.65g | 32% | |
| Vitamin C | 5.1mg | 29% | |
| Calcium | 157.2mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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