I’ve got some great soup recipes lined up for this month, but since we are also all starting our 2014 diets, here’s a healthy Crab and Avocado Salad I found on the Food Network.

Crab and Avocado Salad

• Kosher salt
• ½ lb. green beans, halved
• ⅔ cup low-fat plain yogurt
• 3 tablespoons low-fat mayonnaise
• 1 to 2 tablespoons fresh lemon juice
• ½ cup chopped fresh chives
• ¼ cup chopped fresh basil
• 3 anchovy fillets, chopped
• Freshly ground pepper
• ½  pound lump or claw crabmeat
• 1 Hass avocado, halved, pitted and diced
• 3 romaine hearts, chopped
• 1 ½ cups whole-wheat croutons
• 1 pint cherry tomatoes, halved

Bring a saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.

Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.

Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, green beans and the remaining avocado with the remaining dressing in a large bowl.

Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Per serving: Calories 314; Fat 14 g (Saturated 2 g); Cholesterol 73 mg; Sodium 552 mg; Carbohydrate 28 g; Fiber 8 g; Protein 22 g