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Crab Cobb Salad
A fresh take on a classic diner favorite swaps heavy ingredients for sweet lump crabmeat. A tangy dressing made from Greek yogurt, fresh chives, and Dijon mustard coats crisp romaine lettuce. Chopped tomatoes and creamy avocado add bright color and rich texture to the plate. It makes a great light lunch or a quick weeknight dinner when you want something satisfying but not overly heavy. The combination of chilled seafood and crisp vegetables delivers a clean, bright flavor.
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.
- 2Place the torn romaine hearts in a large bowl and toss them with half of the yogurt dressing. Take another small bowl and gently fold half of the leftover dressing into the lump crabmeat.
- 3Portion the dressed romaine evenly across four plates. Top the lettuce with neat rows of chopped tomatoes, diced avocado, and the dressed crabmeat. Drizzle the rest of the yogurt dressing over the top before serving.