Crab And Cantaloupe Salad With Ginger And Mint Dressing Recipes

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CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING



Crab and Cantaloupe Salad with Ginger and Mint Dressing image

Provided by Alice Hart

Categories     salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

Steps:

  • If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  • Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  • Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  • To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams

CANTALOUPE WITH HONEY GINGER DRESSING



Cantaloupe With Honey Ginger Dressing image

Make and share this Cantaloupe With Honey Ginger Dressing recipe from Food.com.

Provided by littleturtle

Categories     Breakfast

Time 5m

Yield 5-6 serving(s)

Number Of Ingredients 5

6 cups cantaloupe, cut into bite-size cubes
1/4 cup honey
1 teaspoon lime zest
1 teaspoon orange zest
2 teaspoons gingerroot, minced

Steps:

  • In a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
  • Place fruit in a mixing bowl, top with dressing and mix well.
  • Serve alone or with vanilla ice cream.

Nutrition Facts : Calories 117.8, Fat 0.4, SaturatedFat 0.1, Sodium 31.5, Carbohydrate 29.9, Fiber 1.8, Sugar 29, Protein 1.7

GARDEN SALAD WITH CANTALOUPE DRESSING



Garden Salad With Cantaloupe Dressing image

You can vary this dish according to what fruits and vegetables are at their peak. This salad was created by Walt Disney World Chef Keith Keogh and is a popular attraction on the menu at the Wonders of Life pavilion at Epcot Center. Taken from the "Quick and Healthy Low Fat Cooking" cookbook.

Provided by jonesies

Categories     Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups cantaloupe, finely chopped
2 tablespoons water
1 tablespoon honey
1 tablespoon fresh ginger, minced
1 tablespoon balsamic vinegar
1 cup broccoli floret (small)
1 cup snow peas
1 carrot, julienned
1 1/2 cups cantaloupe (cubes)
1 1/2 cups strawberries (halved)
8 red radishes, julienned
2 cups fresh spinach

Steps:

  • To make dressing: In a blender, process the cantaloupe, water, honey, ginger and vinegar until smooth.
  • To make the salad: Steam the broccoli, snow peas and carrots for about 4 minutes, or until crisp-tender.
  • Transfer to a large plate and spread out in a thin layer.
  • Place in the freezer for 5 minutes, or until cold; do not let the vegetables freeze.
  • Transfer to a large bowl.
  • Add the cantaloupe, strawberries and radishes; toss well.
  • Divide the spinach among individual plates.
  • Top with the salad.
  • Drizzle with the dressing.

Nutrition Facts : Calories 101.6, Fat 0.6, SaturatedFat 0.1, Sodium 52, Carbohydrate 23.6, Fiber 3.7, Sugar 18.2, Protein 3.3

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER



Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories     Salad     Fruit     Ginger     Breakfast     Brunch     Side     Low Fat     Quick & Easy     Low Cal     Lime     Cantaloupe     Mint     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

  • Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

CRAB AND MELON SALAD



Crab and Melon Salad image

Make and share this Crab and Melon Salad recipe from Food.com.

Provided by Carol in Oregon 2

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb crab, flaked
2 cups watermelon, cut in balls,no seeds
1 3/4 cups cantaloupes, cut in balls
1 cup diced tomato
1 1/2 teaspoons ground ginger (optional)
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
2 tablespoons orange juice
1/4 cup vegetable oil or 1/4 cup premium olive oil

Steps:

  • Mix all of the salad ingredients together, tossing gently.
  • Chill at least 1 hour.
  • Combine the dressing ingredients and mix well.
  • Pour the dressing over the salad and toss gently.
  • Serve immediately.

CRAB WITH CANTALOUPE AND CAVIAR - SEA SALAD



Crab with Cantaloupe and Caviar - Sea Salad image

Categories     Salad     Shellfish     Appetizer     Side     No-Cook     Lunch     Seafood     Crab     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

Colvin Vinaigrette
2 tablespoons champagne vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup canola oil
Salt and freshly ground black pepper
Salad
2 pounds fresh crabmeat, cooked, shelled, and picked
2 tablespoons mayonnaise
1 bunch chives, chopped
Fine sea salt and freshly ground black pepper
1 Tuscan cantaloupe, peeled, seeded, and cut into chunks
2 avocados, peeled, seeded, and sliced
1 ounce caviar (Sturgeon royal)

Steps:

  • To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
  • Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
  • For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.

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