Grilled Soft-Shell Crab and Pineapple Salad with Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Peppery watercress is tamed by the sweet-tart sauce and the creamy avocado. Ingredients:
2 cups pineapple juice |
1/4 cup maple syrup |
1/4 cup spiced rum (such as captain morgan) |
1/2 cup plain low-fat yogurt |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 small pineapple, peeled, cored, halved lengthwise, and cut into 12 slices |
cooking spray |
6 (5 to 6-ounce) soft-shell crabs, cleaned |
6 cups baby spinach |
4 cups trimmed watercress (about 2 bunches) |
2 cups thinly sliced red onion, separated into rings |
2 cups diced peeled avocado |
Directions:
1. Prepare grill.
2. Combine first 3 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 20 minutes). Cool. Combine one-fourth pineapple juice mixture, yogurt, vinegar, salt, and pepper in a small bowl. Chill dressing.
3. Place pineapple on grill rack coated with cooking spray, and grill 2 minutes on each side.
4. Place crab on grill rack coated with cooking spray. Grill 5 minutes; turn and baste frequently with yogurt mixture.
5. Divide spinach and watercress evenly among 6 plates. Top each serving with 2 pineapple pieces, 1/3 cup onion, 1/3 cup avocado, and 1 crab; drizzle each with 2 tablespoons dressing.
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