Crab salad with avocado and croutons

Ingredients:

• 220 g of crab meat in pieces
• 220 g green beans, halved
• 2/3 cup low-fat plain yogurt
• 3 tablespoons low-fat mayonnaise
• 1 - 2 tablespoons freshly squeezed lemon juice
• 0.5 cup chopped chives
• 1/4 cup chopped basil
• 3 anchovy fillets, chopped
• 1 Hass avocado, halved and diced
• 3 romaine lettuce hearts, chopped
• 1.5 cups whole grain croutons
• 2 cups cherry tomatoes, halved

Preparation:

1. Bring a pot of salted water to a boil. Add the beans and cook until slightly tender, 3-5 minutes. Drain and place the beans in cold water to stop cooking.
2. Combine yogurt, mayonnaise, lemon juice, onion, basil, and anchovies in a blender and blend until smooth. Season with salt and pepper.
3. In a small bowl, combine the crab meat, half the avocado, and about 1 tablespoon of the yogurt dressing. In a larger bowl, combine the romaine, croutons, beans, and remaining avocado with the remaining dressing.
4. Divide the salad among plates, top with tomatoes and a little crab mixture in the center.