Crab & Avocado Salad

Crab & Avocado Salad

If you make nothing else this summer, make this salad. I’ve finally gotten rid of my constant cravings for rich, braised meats and heavy sides, and I’m happy to report that I actually WANTED to eat a salad the other day. Eureka! It’s getting warmer around the DFW area, and my food cravings are slowing showing signs of reflecting the actual season.

I have another crab, white grapefruit and hearts of palm salad that I love as well, but one can never have too many crab or avocado salad recipes on hand. This one requires you make your own dressing (don’t be afraid of this step – it’s so easy!), and it’s super healthy for you. The dressing was the big winner of this salad – I honestly could have eaten it on anything. In fact, I’m sad I didn’t save a bit for my roasted chicken last night as it would have been a perfect accompaniment.

This salad could serve as a main dish for two hungry people or an appetizer for four people – it’s a lot of salad, but you can’t go wrong with crab or avocado.

Crab & Avocado Salad with Green Goddess Dressing

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 (I was lazy and bought a bag of prepared romaine salad)
1 1/2 cups whole-wheat croutons
1/2 pint cherry tomatoes, halved

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. (You can also just steam in the microwave for a minute or so)

Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender or food processor 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.

Categories: Appetizer, Recipes, Side Dish


  1. I LOVE crab and avocado together. Coupled with haircots verts, romaine hearts, cherry tomatoes and green goddess dressing… that sounds amazing. I think I’m going to have to try this one as well. Great recipe!

    Dan Atkinson

Have Something to Say?

Your email address will not be published. Required fields are marked *