Crab and Green Bean Salad

Ingredients:
10 oz. green beans, trimmed at both ends, cut into ½ inch pieces
2 tbs coarse sea salt
1 cup 2% plain Greek yogurt
1 tbs Dijon mustard
¼ tsp fine sea salt
4 tbs fresh chives, minced
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 oz. cooked lump crabmeat

Directions:
Fill a large pot (fitted with a colander) with water. Bring the water to a rolling boil over high heat. Add coarse sea salt and the green beans, and cook until crisp-tender, 3–4 minutes. Remove the colander from the water. Rinse the beans with cold water so they cool quickly, helping them to stay green and crisp. Drain the green beans and wrap then in a towel to dry. In a large, shallow bowl, whisk together the yogurt, mustard, and fine sea salt. Add the green beans, chives, apple, avocado, and crab. Toss carefully to evenly coat all the ingredients with the dressing.

Serving Size: Serves 4
Calories: 220
Fat: 9g
Carbs: 17g
Protein: 20g