Crab, Grapefruit & Avocado Salad
For a change of pace, try making this salad with cooked shrimp or shredded cooked chicken in place of crabmeat.
  • 1/2 cup plain nonfat yogurt
  • 3 tablespoons ketchup
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/2 cup diced avocado

1. In large bowl, combine yogurt, ketchup, mayonnaise, lemon juice, tarragon, salt, and cayenne. Add romaine, crabmeat, and tomatoes, tossing to combine.

2. Divide among 4 plates and scatter grapefruit sections and avocado on top.

Nutritional Information
Per serving: 256 calories, 4.9g total fat, 0.5g saturated fat, 1.9g monounsaturated fat, 0.6g polyunsaturated fat, 5g dietary fiber, 32g protein, 22g carbohydrate, 122mg cholesterol, 891mg sodium.
Good source of: folate, potassium, vitamin C.

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

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