Melon & Crab Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

A simple, yet delicious meal for any weeknight.

  • Total time 30 minutes
  • Portion size 4 servings


Smoked Ranch Dressing (recipe, see right):


In large bowl, gently mix cantaloupe, watermelons, cucumbers and tomatoes. Add crab, lemon zest and juice and mix; season with salt and pepper. Add half of the Smoked Ranch Dressing (listed below) and mix gently to coat well.

Divide lettuce wedges among plates. Top with crab salad. Garnish with fresh herbs, if desired. Serve with remaining dressing.

Smoked Ranch Dressing

In small bowl, combine 1/3 cup mayonnaise, 4 tsp sour cream or 2% plain Greek yogurt, 2 tsp each chopped fresh chives, flat-leaf parsley and dill, 1 tsp each smoked paprika and grated lemon zest, 2 tsp lemon juice and 1/2 tsp each dry mustard, garlic powder and onion powder. Season with salt and pepper, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/2 cup.

Nutritional facts PER SERVING: about

  • Iron 1.9 mg
  • Fibre 3 g
  • Sodium 550 mg
  • Sugars 16 g
  • Protein 14 g
  • Calories 275
  • Total fat 14 g
  • Cholesterol 65 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g
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Lunch & Dinner

Melon & Crab Salad