My poor husband. He grew up in Portland where he ate much differently than I did growing up in Oklahoma and Arizona. It's not that he minds my cooking (at all, I think) but I know he'd like to have some more Oregony type meals. This salad was my attempt to bring a little of the cooking he would consider "home style" to his tummy. This salad wasn't exactly what he grew up with, but it was closer. Served with sweet dark cherry calfoutis for dessert, this meal made my sweet husband a happy camper!
Salad with Crab, Apple, and Avocado
adapted from Patricia Wells, Salad as a Meal: Healthy Main-Dish Salads for Every Season
10 oz. haricots verts, trimmed at both ends and cut into 1/2-in. pieces
3/4 c. Greek yogurt
1 TBSP Dijon mustard
1/4 tsp. fine sea salt
1/4 tsp. fresh black pepper
1 large head butter lettuce
1 Granny Smith apple, chopped into 1/4-in. pieces
1 red bell pepper, cut into 1/4-in. strips
1 avocado, chopped
4 scallions, sliced into 1/2-in. diagonal strips
1 1/2 c. lump crab meat
1. Bring a large pot of salted water to a boil. Meanwhile, prepare an ice bath in a large bowl. When the water is ready, blanch the haricots verts until bright green, about 3-4 minutes. Remove and place immediately in ice bath. Remove from after two minutes to prevent haricots verts from absorbing too much liquid. (This can be done up to four hours in advance. Just wrap beans in paper towels and keep in the refrigerator until ready to use.)
2. To make the dressing, whisk together yogurt, mustard, salt, and pepper in a small bowl. Cover and refrigerate until ready to use.