Crabmeat & Melon Salad

This lump crabmeat and melon salad is very simple in both ingredients and process, however, it is light, refreshing and perfect as a summer meal.  The salty and delicate crabmeat pairs beautifully with sweet summer cantaloupe.  The colorations are so pretty and fresh – it would be perfect for a luncheon or an outdoor gathering.

Crabmeat & Melon Salad

Ingredients

  • Cairo nut & spice mix
  • 1 cantaloupe melon, sliced
  • arugula greens
  • quinoa or couscous, cooked and cooled to room temperature
  • toasted pinenuts
  • fresh crabmeat
  • vinaigrette dressing

Instructions

  1. Slice the cantaloupe into thin slices and set aside. Toast the pine nuts and set these aside to cool.
  2. In a large bowl toss the arugula greens with a light amount of balsamic vinaigrette. Arrange on a platter or individual serving plates.
  3. In an alternating manner, layer the slices of melon over the arugula greens. Lightly arrange the crabmeat over the melon. Sprinkle with the pine nuts and Cairo nut & spice mix. Serve immediately so the arugula does not wilt.

Notes

This salad would also pair well with Penang, Mumbai and Provence nut & spice mixes.

Crabmeat & Melon Salad
Crabmeat & Melon Salad
Crabmeat & Melon Salad