Italian Crab Salad

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In our opinion, a crab salad should be all about the crab! This creamy, satisfying salad is jampacked with crab and accented with crunchy green beans and buttery avocado. It’s perfect for an easy weeknight dinner but equally as impressive for a date night.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Calories

303

Author:

Giadzy

Ingredients

For the dressing:

1/4 up low fat Greek yogurt
1 1/2 teaspoons Dijon mustard
1 tablespoon Rosé vinegar
3 tablespoons olive oil

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1/2 teaspoon dried oregano

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1/2 teaspoon kosher salt

For the salad:

1/2 pound green beans, trimmed, halved and blanched
1 cup cherry tomatoes, halved
1 pound jumbo lump crab meat, rinsed, patted dry and picked through for shells
1/2 (5-ounce) container baby arugula
1/2 teaspoon kosher salt
1 avocado, diced
Flake salt, to finish

Instructions

In a large bowl, whisk together the yogurt, mustard, rose vinegar, olive oil, oregano and salt. Whish until fully combined.
To the dressing add the green beans, cherry tomatoes and crab meat. Using your hands, toss until well coated. Add the arugula and the salt. Gently toss to coat everything evenly in the dressing. Divide on four plates and top with the diced avocado. Serve with flake salt if desired.