| Level: | Easy |
| Total: | 30 min |
| Prep: | 25 min |
| Cook: | 5 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 314 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 73 milligrams |
| Sodium | 552 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 8 grams |
| Protein | 22 grams |
| Calories | 314 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 73 milligrams |
| Sodium | 552 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 8 grams |
| Protein | 22 grams |
Reviews
Good flavor for the dressing. I had to improvise and used arugula and spinach mix instead of romaine but it turned out great. The dressing was very tasty.
Followed the recipe. Did not enjoy the dressing. The mayo dressing seemed a bit heavy for me. The ingredients tasted better paired on their own.
Made this just like it says. I’ll definitely have it again. I think next time I’ll add celery and cucumber for an extra crunch. Didn’t taste the anchovies no problem there. I used king crab.
I substituted imitation crab meat and skipped out on the cherry tomatoes because I didn’t have any. I used rolled anchovies (do not miss out on all of this flavor!). Instead of whole wheat croutons, I bought crostini and chopped it myself. Other than these changes, everything else from the recipe was followed. I very much enjoyed this dish. I find salads so boring and this salad is hearty and has great texture, flavor and even the vegetable nutrients you need. I would highly recommend and will put this salad into my regular rotation.
This dish was absolutely delicious, will be making this very often.
I absoluely loved the dressing. I don’t know why others have deemed it bland. It seems some have omitted some key flavors in the dressing. If you leave out the anchovies it will be bland! I used the juice of one whole lemon, approx 3 1/2 Tbs, and 4 anchovy fillets. Super easy to make in my small food processor, just threw everything in and let her rip! Oh, and don’t skimp on the amounts of fresh herbs and remember to season with salt and fresh cracked black pepper, taste, and reseason again. In no way was it bland. It was delicious! Will definitely be making it again.
Very good recipe. I only used 2 substitutions otherwise I made it exactly as written. I used snap peas instead of green beans, and I left out the croutons because we don’t care for them. I don’t think either of those effected the taste. My husband who is a confirmed meat eater, loved it. I used the claw crabmeat and it was delicious. I made the whole recipe (4 servings) and the two of us ate the whole thing! Would definitely make again. Loved the dressing too. I’m not sure why it was bland to some people, but if you do it as written, it was tasty. I don’t think it needed anything because I love the taste of the crab and avocado. Definitely a keeper.
It is great. i did use greek yogurt instead of regular. also, next time i might grill the avacado before dicing it. grilling it gives it a very nutty flavor. i also used baby spinach instead of romaine because of the nutrient value of spinach. i will definitely make this again. i may also just use the yogurt mayo mixture as a dip because by itself it was wonderful. very fresh flavors.
I doubled the anchovies, lemon juice, added celery and seasoned well with salt and pepper. My husband loved it. I found it to be a refreshing alternative to a regular salad but didn’t love it. Will make it again.
Easy to make, I bought the anchovie fillets in a can!