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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.
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 303
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 24 grams
- Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 112 milligrams
- Sodium
- 706 milligrams
- Fiber
- 6 grams
- Sugar
- 4 grams
Let’s Cook
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Organic Sicilian Oregano Bunch
- Discount Price Member
- $7.00
- Regular Price / Regular
- $7.50
- Unit Price
- /per
Organic Sicilian Oregano Bunch
- Discount Price Member
- $7.00
- Regular Price / Regular
- $7.50
- Unit Price
- /per
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