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Crab and Avocado Salad

30 mins to make • Serves 4

Meat

3 Romaine hearts

Seafood

3 Anchovy, fillets
1/2 lb Lump or claw crabmeat

Produce

1/4 cup Basil, fresh
1 pint Cherry tomatoes
1/2 cup Chives, fresh
1/2 lb Haricots verts or green beans
1 Hass avocado, pitted and diced

Condiments

1 tbsp Lemon juice, fresh
3 tbsp Mayonnaise, low-fat

Baking & Spices

1 Kosher salt
1 Pepper, Freshly ground

Bread & Baked Goods

1 1/2 cups Croutons, whole-wheat

Dairy

2/3 cup Yogurt, low-fat plain
  • Mallory Williams

    Crab and Avocado Salad 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 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.

  • Rae Jorz McGee

    Crab and Avocado salad. Healthy Weeknight Dinners : Recipes and Cooking : Food Network

  • Sarina C

    Crab and Avocado Salad Recipe by Food Network Kitchen

  • Lucricia Delgado

    Crab and Avocado Salad from the foodnetwork

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