This main-course salad is similar to a classic dish called Crab Louis. The origins of the dish are disputed (several West Coast chefs have been credited with the invention), but all renditions of it involve crabmeat, avocado, and a creamy tomato chili-based dressing.
- ½ cup plain fat-free yogurt
- 3 tablespoons ketchup
- 1 tablespoon light mayonnaise
- 1 tablespoon fresh lemon juice
- ½ teaspoon tarragon
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 6 cups bite-size pieces romaine lettuce
- 1 pound lump crabmeat, picked over to remove any cartilage
- 2 cups cherry tomatoes, halved
- 2 pink grapefruits, peeled and sectioned
- ½ cup diced Hass avocado
- In a large bowl, combine the yogurt, ketchup, mayonnaise, lemon juice, tarragon, salt, and cayenne. Add the romaine, crabmeat, and tomatoes, tossing to combine.
- Divide the crabmeat mixture among 4 plates and scatter the grapefruit sections and avocado on top.
Makes 4 servings; per serving: 255 calories, 5g total fat (0.5g saturated), 120mg cholesterol, 5g dietary fiber, 22g carbohydrate, 32g protein, 745mg sodium.
From The Wellness Kitchen
