Italian Crab Salad
Servings
4
Prep Time
20 minutes
Ingredients
- 1/4 up low fat Greek yogurt
- 1 1/2 teaspoons Dijon mustard
1 tablespoon Rosé vinegar
- 3 tablespoons olive oil
-
1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 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
For the dressing:
For the salad:
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.
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