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Iceberg lettuce with crab and honeydew melon

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Ingredients for 4 servings:

  • 1 large iceberg lettuce
  • 1 melon(s) (honeydew melon)
  • 1 avocado(s)
  • 2 packs of crabs, amount according to taste
  • 6 tbsp oil (olive oil)
  • 4 tbsp balsamic vinegar
  • some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk together the oil, vinegar, and sugar. The dressing can be a little sour; the sweetness comes from the melon. Peel and pit the avocado (it must be ripe), remove the seeds, and cut into small pieces. Add it immediately to the dressing (otherwise it will turn brown). Cut the honeydew melon and lettuce into bite-sized pieces and add them to the dressing. Add the crab, too. Serve immediately. Alternatively, you can replace the avocado and honeydew melon with mandarin orange slices. It tastes just as delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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