This salad, served with sweet dark cherry calfoutis for dessert, was a definite summer winner!

Salad with Crab, Apple, and Avocado
adapted from Patricia Wells, Salad as a Meal: Healthy Main-Dish Salads for Every Season
Ingredients:
3 tablespoons coarse sea salt
10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
1 cup Greek-style yogurt
1 tablespoon imported French mustard
1/4 teaspoon fine sea salt
1/4 cup minced fresh chives
1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1ShqZIKrw
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
Directions:
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.
3. When ready to eat, arrange cleaned lettuce leaves on four chilled plates. Top with apple, bell pepper, avocado, scallions, and crab meat. Drizzle with dressing or serve alongside.
10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
1 cup Greek-style yogurt
Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1Shr5Bwza
3 tablespoons coarse sea salt
10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
1 cup Greek-style yogurt
1 tablespoon imported French mustard
1/4 teaspoon fine sea salt
1/4 cup minced fresh chives
1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1ShqZIKrw
3 tablespoons coarse sea salt
10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
1 cup Greek-style yogurt
1 tablespoon imported French mustard
1/4 teaspoon fine sea salt
1/4 cup minced fresh chives
1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1ShqZIKrw
We're heading to Portland next month. I hope the food is as good as this looks!
So sweet of you to try to cook towards your husband's roots. I've been on the lookout for more salad recipes and I'd love to try this!