Crab and Avocado Salad (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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.
5. 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
6. Photograph by Antonis Achilleos
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