Melon, Heirloom and Crab Salad with Basil Vinaigrette

· 1 ripe cantaloupe

· 2-3 large, ripe heirloom tomatoes

· 1 can of lump crab meat

· 1 fennel bulb, sliced

· Basil leaves, for garnish

Basil Vinaigrette:

· 1 ½ cup fresh basil leaves

· ¼ cup flat leaf parsley, chopped

· Juice and zest of 1 lemon

· ¼ cup avocado oil

· Salt and pepper to taste

1. Make vinaigrette: Blend all ingredients and store in a jar in the refrigerator for up to 5 days.

2. Place crab and fennel in a bowl and combine with half of the vinaigrette.

3. Slice melon and heirlooms and arrange on serving plates or platter, sprinkle with a bit of salt. Place a mound of crab on top and garnish with a couple of basil leaves and fennel fronds before serving. Drizzle with more vinaigrette if desired.