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15-Minute Lump Crab Cobb Salad
A cup of low-fat Greek yogurt whisks with snipped fresh chives, Dijon mustard, salt, and pepper into a dressing that coats torn romaine without making it heavy. Eight ounces of lump crabmeat, two seeded tomatoes, and a chopped avocado arrange over the lettuce before the dressing spoons on top. Four servings in 15 minutes. The Greek yogurt base keeps the salad from feeling dense, letting the crab stay the dominant flavor rather than getting buried under richness.
Ingredients
- 1 cup plain low-fat plain, unsweetened Greek yogurt
- ¼ cup loosely packed fresh chives, snipped
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 romaine hearts, torn
- 8 ounces lump crabmeat
- 2 large tomatoes, seeded and chopped
- 1 ripe avocado, pitted, peeled, and chopped
Instructions
- 1Whisk the Greek yogurt, fresh chives, Dijon mustard, salt, and black pepper together in a small bowl until smooth. Letting the dressing sit for a few minutes helps the chive flavor infuse into the yogurt.
- 2Place the torn romaine hearts in a large bowl and toss them with half of the yogurt dressing. In a separate small bowl, gently fold half of the remaining dressing into the lump crabmeat. Be careful not to overmix so the crab stays in nice, large chunks.
- 3Divide the dressed romaine evenly among four plates. Arrange the chopped tomatoes, diced avocado, and dressed crabmeat in neat rows over the lettuce. Drizzle the last of the yogurt dressing over the top.
Notes
- Prep: Toss the chopped avocado with a little lemon or lime juice to prevent it from browning if you aren't eating right away.
- Swap: You can use cooked shrimp or lobster meat if you don't have lump crabmeat on hand.
- Make ahead: Whisk the dressing up to 2 days in advance and store it in an airtight container in the fridge.
