Ingredients
- 2 medium zucchini, cut into small dice
- 1 pound jumbo lump crab meat, picked over for shells
- 1 cup ripe honeydew melon, cut into 1/4-inch cubes
- 1 yellow bell pepper, cored and cut into small dice
- 3 tablespoons chopped fresh mint
- 4 teaspoons chopped fresh basil
- 1 jalapeno, seeded and minced
- ½ teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 teaspoons salt
- Freshly ground pepper to taste
- 1 large ripe honeydew melon, quartered lengthwise, seeds scooped out
- Nutritional Information
Nutritional analysis per serving (4 servings)
282 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 24 grams protein; 109 milligrams cholesterol; 2469 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
- Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.
30 minutes
Dining and Cooking