Crab Salad with Asparagus & Avocado

This main course salad is the perfect entree for a warm weather lunch. Serve crisp whole wheat toast points alongside. Have a fresh fruit granita for dessert.

  • 3/4 pound asparagus, cut into 2-inch pieces
  • 1/2 cup finely chopped scallions
  • 1/4 cup plain nonfat yogurt
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons chili sauce
  • 1 tablespoon minced fresh dill
  • 2 teaspoons grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 pound lump crabmeat, picked over to remove any cartilage
  • 2 cups slivered bottled roasted red peppers
  • 5 cups shredded Romaine lettuce
  • Half a medium avocado, thinly sliced
  • 1 lemon, cut into eight wedges

1. Cook asparagus in a vegetable steamer until just cooked through, one to two minutes. Set asparagus aside to cool.

2. Meanwhile, in a medium bowl, combine scallions, yogurt, sour cream, chili sauce, dill, lemon zest and juice, and mustard, and stir to blend.

3. Add asparagus, crab, and roasted peppers to dressing and toss very gently to combine. Dividing evenly, line four salad plates with lettuce. Top with fanned out avocado slices and top avocado with a mound of crab salad. Serve with lemon wedges.

Nutritional Information
Per serving: 193 calories, 6.5g total fat, 1.5g saturated fat, 2.7g monounsaturated fat, 1.2g polyunsaturated fat, 5.6g dietary fiber, 18g protein, 20g carbohydrate, 61mg cholesterol, 583mg sodium.
Good source of: beta-carotene, copper, folate, manganese, potassium, selenium, vitamin B12, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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