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15-Minute Lump Crab Cobb Salad
Sweet lump crabmeat takes center stage in this lighter spin on the classic diner favorite. We've swapped the usual heavy ingredients for a bright, tangy dressing made from Greek yogurt, fresh chives, and Dijon mustard. It coats crisp romaine lettuce perfectly while letting the delicate seafood shine. Chopped tomatoes and creamy avocado add rich texture and color to the plate. You'll love how this chilled salad satisfies your hunger without weighing you down. It's a fantastic option when you need a quick, refreshing meal.
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.