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Serves 4 Cold, fresh, and de­li­cious, this dish re­quires zero cook­ing. And even cooler— it comes in its very own bowl. The per­fect meal for sum­mer, it’s light and re­fresh­ing, and comes to­gether in a flash! 2 Tbs. plain or­ganic Greek yo­gurt 2 Tbs. nat­u­ral may­on­naise ( or more yo­gurt) 1 Tbs. fresh- squeezed lemon juice plus ex­tra for the avocados Pinch sea salt 1 Tbs. finely chopped fresh dill, tar­ragon or cilantro, op­tional 2 green onions, thinly sliced 12 oz. lump crab­meat ( or ¾ of a 16- oz. can blue crab claw meat, drained) 2 large ripe Hass avocados, care­fully peeled, pit­ted, and halved

1. In a large bowl, whisk to­gether yo­gurt, may­on­naise, Tbs. lemon juice, salt, and herb of choice un­til well com­bined. Gen­tly stir in green onions and crab­meat un­til evenly coated.

2. Sprin­kle ex­tra lemon juice on av­o­cado halves, and lightly coat us­ing your fin­gers. ( Lemon juice will slow the brown­ing of the av­o­cado flesh.)

3. Mound crab salad evenly onto av­o­cado halves to serve.

Per serv­ing: cal; 8g prot; g to­tal fat ( g sat fat); g carb; 8 mg chol; 6 mg sod; g fiber; g sug­ars

Jean­nette Bessinger, CHHC, is a cer­ti­fied holis­tic health coun­selor and recipe de­vel­oper. Jonny Bow­den, PhD, CNS, is a na­tion­ally known health, nutri­tion, and weight- loss ex­pert. Bessinger and Bow­den have col­lab­o­rated on numer­ous cook­books, in­clud­ing The 150 Health­i­est Slow Cooker Recipes. Visit them on­line at the­clean­food­coach.com and jon­ny­bow­den.com.

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