Crab Salad With Avocado, Apple, and Green Beans

1 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup Greek–style yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons minced fresh chives
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces cooked lump crabmeat (about 1 cup)

1. Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.

2. Remove colander from pot. Rinse beans with cold water, drain, and pat dry with a clean towel.

3. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, and crabmeat. Toss and serve.

nutrition info per serving: 220 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbohydrates; 5 g fiber; 610 mg sodium