This lump crabmeat and melon salad is very simple in both ingredients and process. The flavor is light, refreshing, and perfect as a summer meal.
The salty and delicate crabmeat pairs beautifully with sweet summer cantaloupe. The peachy colorations are lovely and fresh – it would be perfect served at a luncheon or an outdoor gathering.
quinoa or couscous, cooked and cooled to room temperature
toasted pinenuts
fresh crabmeat
vinaigrette dressing
Instructions
Slice the cantaloupe into thin slices and set aside. Toast the pine nuts and set these aside to cool.
In a large bowl toss the arugula greens with a light amount of balsamic vinaigrette. Arrange on a platter or individual serving plates.
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 AND MELON SALAD
This lump crabmeat and melon salad is very simple in both ingredients and process. The flavor is light, refreshing, and perfect as a summer meal.
The salty and delicate crabmeat pairs beautifully with sweet summer cantaloupe. The peachy colorations are lovely and fresh – it would be perfect served at a luncheon or an outdoor gathering.
Margie Bruner
owner of Glory Kitchen
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Ingredients
Instructions
Notes
This salad would also pair well with Penang, Mumbai and Provence nut & spice mixes.