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.
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
- 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.