Description
This avocado and crab salad is easy to make with lump crab meat, creamy avocado, and crispy bacon tossed in homemade yogurt dressing.
Ingredients
Scale
- 3 romaine hearts (chopped)
- 1 avocado (pitted and diced)
- 6 slices bacon (cooked to a crisp and diced)
- 8 ounces lump crab meat
- 1 pint cherry tomatoes (halved)
- 1 cup garlic croutons
- ¾ cup plain yogurt
- 1 teaspoon extra virgin olive oil
- 3 tablespoons lemon juice
- 3 fresh basil leaves
- 4 green onions (chopped, green parts only)
- salt and freshly ground black pepper (to taste)
Instructions
- Start with the greens. Arrange the chopped romaine lettuce on a large serving plate or in a salad bowl.
- Add the toppings. Top with diced avocado, diced bacon, crab meat, cherry tomatoes, and croutons; set aside.
- Make the dressing. In a blender or food processor, combine all the ingredients for the salad dressing; process until creamy and smooth.
- Toss and serve. Pour the dressing over the salad and toss to combine. Serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 40 mg