Crab, Grapefruit, and Avocado Salad

This dressy but easily made main-dish salad is related to Crab Louis, a traditional West Coast favorite. It's perfect for relaxed entertaining. Adapted from The Wellness Kitchen

(Serves 4)

Created by: Arthur Boehm

• 1/2 cup, plain fat-free yogurt
• 1 teaspoon, tomato paste
• 1 tablespoon, light mayonnaise
• 1 tablespoon, fresh lemon juice
• 1 teaspoon, chopped fresh tarragon—or 1/2 teaspoon, crumbled dry
• 1/2 teaspoon, salt
• 1/4 teaspoon, cayenne pepper
• 6 cups, bitesize pieces of romaine lettuce
• 1 pound, lump crabmeat, picked over to remove any cartilage
• 2 cups, ripe cherry tomatoes, halved
• 2 pink grapefruits, peeled and sectioned
• 3/4 cup, diced ripe Hass avocado

• In a large bowl combine the yogurt, tomato paste, mayonnaise, lemon juice, tarragon, salt, and cayenne. Add the lettuce, crabmeat, and tomatoes, and toss to combine.
• Divide the salad among 4 plates. Scatter over the grapefruit and avocado, and serve.