Sauces & Marinades / Seafood / Vegetarian

Crab & avocado salad

A healthy salad with mayo in the dressing? Shirley, you jest.

Shirley. See what I did there?

Still going mostly vegetarian, though I have to admit to a few hiccups. I ate ham for Easter and had some buffalo chicken-related nom noms on Sunday and Monday, but it’s been otherwise smooth sailing. I even ate the vegetarian version of chicken, and it was surprisingly good! Go figure.

In keeping with the diet and the training, and having earmarked like 57 dishes on Food Network’s Healthy Eating section, we had crab and avocado salad. Big thumbs way up (RIP Ebert) on this dish from Worst Cooks In America Winner Bobby Flay.

Recipe courtesy of Bobby Flay
Serves 4

kosher salt
1/2 lb. green beans, halved
2/3 cup low-fat plain yogurt
3 tbsp. low-fat mayonnaise
1-2 tbsp fresh lemon juice
1/2 cup fresh chives, chopped
1/4 cup fresh basil, chopped
3 anchovy fillets, chopped

1/2 lb. lump or claw crabmeat
1 avocado, halved, pitted and diced
3 romaine hearts, chopped
1-1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

Boil the green beans in salted water for three to five minutes, then run under colder water to stop the cooking process.

Process the yogurt, mayo, lemon juice, chives, basil and anchovies until smooth. Season.

In one bowl, toss the crabmeat with half of the avocado and a tablespoon of the dressing. In another bowl, toss the croutons, romaine, green beans and remaining avocado with the remaining dressing.

Divide the salad among plates or bowls, them top with the tomatoes and some of the crab mixture.



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