First Make the Dressing
Take a bowl and whisk together the natural low-fat yoghurt, reduced-fat mayonnaise, peeled and finely chopped fresh root ginger and the grated zest and juice of one fresh lime. Continue whisking until all the dressing ingredient incorporates thoroughly and set the bowl aside for marinating.
Prepare the Serving Platter
Grab a large serving platter and nicely arrange the shredded Gem lettuces on it. Place one ripe papaya on a cutting board, peel it thoroughly and cut it in half lengthways. Now, remove the seeds of papaya and slice the flesh into fine cubes. Arrange the papaya slices on the Gem lettuces on the serving platter.
It is the time to cut and arrange the avocado
Take a firm but ripe avocado cut it half lengthways, using a sharp knife. Now, remove the stone, peel it properly and then and cut the flesh into cubes. Arrange the avocado cubes on the platter, alternating the slices with the papaya.
Mix the Remaining Salad Ingredients
Pick a bowl and fork the drained and rinsed borlotti beans and the cooked fresh white crab meat together. Spoon the crab- borlotti beans mixture right on the top of the salad in the platter.
Pour in the Dressing
Now, drizzle over the dressing and toss lightly for 2 to 3 seconds in order to merge the ingredients.
Tropical Avocado and Crab Salad is ready, serve immediately.