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1. Add salt to a saucepan of water and bring to a boil.
2. Add the green beans and steam boil until crisp-tender.
3. Drain and run under cold water.
4. Add the yogurt, juice, mayo, basil, chives and anchovies to a food processor and process until smooth.
5. Season, to taste with salt and pepper.
6. In a bowl, combine the crabmeat, 1 tablespoon yogurt mixture and half the avocado.
7. In a separate bowl, combine romaine, croutons, green beans and remaining half avocado and toss well.
8. Divide the salad among salad plates and top with the crab mixture and tomatoes.
9. Serve and enjoy.
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