For a change I can’t complain about the British weather. It’s been ultra warm this past week and we’ve been enjoying the sunshine every day in the park and garden. I felt it was time for a change and decided to get all my hair, which almost reached my waist, chopped off today.
Ah, what a relief! And how pampered I feel! After living in the UK for five years I decided to visit my first British hair salon. My experience exceeded all expectations.
All the staff were cordial and for the first time ever the stylist asked me what I wanted by showing me a book full of photos of different hair styles. I sat on a posh massage chair while getting my hair washed and on top of that received a head massage too.
By the time it was done I really, really, really didn’t want to remove my buttocks from the chair. Unfortunately, glue was not at hand and there was no excuse but to get up. (Hubby, take note, I want a massage chair for Christmas. 😛 )
After tonnes of chopping, snipping and other doodad there was enough hair on the floor to knit a jumper with. No one tried to hard sell any products, which always leaves me feeling uncomfortable.
I left with a goodie bag full of choccies and other prezzies. For £30 I’m quite happy with the service and would definitely recommend Ellis’ Hair to anyone who lives in the Essex area.
Feeling like a princess means eating like one too and what better way to celebrate summer than with this very cool yet very easy salad? Divine, I tell you, divine!
If you love crab, check out these Stuffed Cherry Tomatoes! For more seafood inspiration, have a look at this salmon terrine recipe.
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Crab & Melon Salad
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Description
Weight Watchers Points Per Serving: 2½ as a starter, 5 as a main meal
Ingredients
- 500g (1lb) honeydew or canteloupe melons
- 200g (½lb) white crab meat
- 37.5ml (2½ tbsp) mayonnaise
- 37.5ml (2½ tbsp) yogurt
- ½ scallion, finely chopped (optional)
- 1.25ml (¼ tsp) cayenne pepper(optional)
- fresh coriander (optional)
Instructions
- Halve the melons and remove the seeds. Cut into thin slices and remove the rind. If you have a melon baller you can use that instead.
- Pick over the crab meat very carefully, removing any bits of shell or cartilage. Leave the pieces of crab meat as large as possible.
- In a bowl, combine all the other ingredients except the melon. Mix well. Fold the crab meat into this dressing.
- Arrange the melon pieces on individual serving plates and place a mound of dressed crab meat on each plate.
- Garnish each salad with fresh coriander sprigs.
Notes
- You can squeeze a bit of lemon juice over the crab if you prefer.
- If you can’t get hold of fresh crab, I made use of John West’s tinned crab.
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 11 g
- Sodium: 390 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Carbohydrates: 13.7 g
- Fiber: 1.2 g
- Protein: 7.4 g
- Cholesterol: 30 mg
Cookie says
Wow an interesting and refreshing flavor combination! Definitely perfect for the hot summer months.
Cookie says
Wow an interesting and refreshing flavor combination! Definitely perfect for the hot summer months.
Claudine says
That was lovely. Had this as first course for Sunday lunch, in the garden with warm weather! Could almost have been in SA! Great recipe.
Claudine says
That was lovely. Had this as first course for Sunday lunch, in the garden with warm weather! Could almost have been in SA! Great recipe.
Pragya says
Oh! it looks beautiful. Here in Delhi the temperatures are hovering around 40 degrees centigrade, and we are waiting for the real monsoon showers. Most definitely shall try it out once it cools a bit. In the meanwhile happy cooking!
Renil M. George says
Salad with crab in it. Yay.
★★★★★