Melon with crab salad Recipe
A refreshing salad for spring
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Colander
- Serving platter
Ingredients
- ½ honeydew melon
- 1 lime, zested
- 2 tbsp rice wine vinegar
- 1 tsp sugar
- 2 x 170g cans crab meat
- 2 birdseye chillies, seeded, finely chopped
- 2 tbsp thinly sliced mint leaves
- 1 tbsp pickled ginger, thinly sliced
- 1 punnet micro herbs or chopped chives, to serve
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