Crab and Avocado Salad

Name: Crab and Avocado Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, chopped; 1 pint cherry tomatoes, halved; 227 grams lump or claw crabmeat; 355 milliliters whole-wheat croutons; 59 milliliters chopped fresh basil; 118 milliliters chopped fresh chives; 227 grams haricots verts or green beans, halved; 1 Hass avocado, halved, pitted and diced; 4 servings Kosher salt; 1 Tbsp fresh lemon juice; 3 Tbsps low-fat mayonnaise; 158 milliliters low-fat plain yogurt; 4 servings Freshly ground pepper; 3 romaine hearts, chopped

The recipe Crab and Avocado Salad can be made in about 30 minutes. This recipe covers 35% of your daily requirements of vitamins and minerals. This main course has 285 calories, 19g of protein, and 12g of fat per serving. This recipe serves 4. A mixture of croutons, cherry tomatoes, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Bring a saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the haricots verts and cook until crisp-tender, 3 to 5 minutes.

Ingredients you will need

Haricots Verts

Drain and run under cold water to stop the cooking.

Ingredients you will need

Water

Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Anchovies

Chives

Yogurt

Basil

Equipment you will use

Blender

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.

Ingredients you will need

Yogurt Dressing

Haricots Verts

Crabmeat

Croutons

Avocado

Romaine

Equipment you will use

Bowl

Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Ingredients you will need

Tomato

Romaine

Crab

Equipment

Sauce Pan

Blender

Bowl

Ingredients

Servings:

3fillets

anchovy fillets, chopped 1pint

cherry tomatoes, halved 227grams

lump or claw crabmeat 355milliliters

whole-wheat croutons 59milliliters

chopped fresh basil 118milliliters

chopped fresh chives 227grams

haricots verts or green beans, halved 1

Hass avocado, halved, pitted and diced 4servings

Kosher salt 1Tbsp

fresh lemon juice 3Tbsps

low-fat mayonnaise 158milliliters

low-fat plain yogurt 4servings

Freshly ground pepper 3

romaine hearts, chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Pedroncelli Signature Selection Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Pedroncelli Signature Selection Chardonnay

Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.