Advertisement
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 ¼-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 analysis per serving (4 servings)
48 grams carbs; 110 milligrams cholesterol; 290 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 6 grams fiber; 1652 milligrams sodium; 25 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
Private Notes