The recipe below requires a melon baller, which can be bought at most stores selling kitchenware. If you don’t have one and don’t get a chance to pick one up, you can simply cut the fruit into ½-inch (1-cm) cubes instead.
Melon and Seafood Salad with Mint and Cumin
A wine, martini or other decorative glass makes an elegant serving vessel for this light and colourful salad.
Preparation time: 20 minutes
Cooking time: none
Makes: 4 appetizer-sized servings
2 shallots, finely chopped
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) chopped fresh mint
1/2 tsp (2 mL) ground cumin
• salt and freshly ground pepper to taste
3 Tbsp olive oil
4 oz. (125 g) cooked salad shrimp
4 oz. (125 g) fresh or tinned crabmeat, drained well
1 cup (250 mL) honeydew melon balls
1 cup (250 mL) cantaloupe balls
1 cup (250 mL) seedless watermelon balls
2-3 cups (500 – 750 mL) baby salad greens
4 mint sprigs
In a bowl, whisk together the shallots, lemon juice, mint, cumin, salt, pepper and olive oil. Add the shrimp, crabmeat, honeydew melon and cantaloupe balls, and gently toss to combine. Divide the greens among 4, decorative glasses. Spoon the salad on top. Garnish with mint and serve.
Eric’s options: For a tropical taste, replace the melon balls with fresh pineapple, fresh mango and fresh papaya balls.