Crab Louis Salad

• 2 heads butter leaf lettuce, shredded
• 1 1/2 lb cooked lump crab meat
• 4 eggs, hard-boiled, peeled and quartered
• 2 tomatoes, chopped
• 2 avocado, pitted, peeled and sliced
• 1 fennel bulb, thinly sliced
• 1 carrot, peeled and finely julienned
• DRESSING
• 1 cup nonfat plain Greek yogurt
• 1/2 cup low-fat buttermilk
• 1/4 cup chile sauce (harissa or sambal oelek)
• 2 tbsp grated onion
• 1 clove garlic, minced
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp ground cayenne pepper
• 1/4 tsp sea salt

1. 1.Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside.
2. 2.Place lettuce on a large platter or divide among 4 individual serving plates. Top with crab, eggs, tomatoes, avocado, fennel and carrot, dividing evenly. Serve dressing alongside

butter, tomatoes, avocado, dressing, nonfat plain, lowfat buttermilk, chile sauce, onion, garlic, fresh parsley, ground cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/crab-louis-salad-50145360 (may not work)