Tropical Crab Cake Salad

I am back from my trip but I haven't lost my cravings for fresh tropical food! This recipe is my way of keeping the Bahamas with me - even in the cold North East! These fresh flavors are light but filling - a real treat!

Tropical Crab Cake Salad
1 bag Mixed greens
1 Mango, ripe and sliced into fingers
1 Avocado, ripe and sliced into fingers
4 small Crab Cakes (available in the seafood section of the grocery store)
1/2 cup Fresh Pineapple Salsa
Citrus Vinaigrette of your choice

Arrange slices of mango and avocado alternately in a pinwheel on the plate. Toss greens in dressing and pile on top of the avocado/mango slices. Place two warm crab cakes atop the salad and finish the whole thing with a generous helping of pineapple salsa. Enjoy!

Notes/Substitutions: This is one of my favorite salad creations. The flavors of the light, sweet crab meat lend themselves so well to tart citrus and creamy avocado! I don't make the crab cakes myself, but they are almost always available at the fresh seafood counter in your grocery store, you just heat them up in the oven. You can use any light citrus vinaigrette that you like, and fresh pineapple salsa can be found in most grocery stores but I prefer to make my own - it's easier than you  think and I can control what goes into it!

Fresh Pineapple Salsa
1 small container of Fresh Pineapple spears or chunks (find them in your produce section)
1 Jalapeno pepper
1/8 c Red Onion
small handfull of Cilantro
Orange Juice
Fresh Lime Juice

Cut pineapple into half inch pieces (small but not tiny - and NO don't use the "tidbits" in a can!) and replace in the container. I find that 3/4 of the pineapple in these containers is the perfect amount for salsa, plus you can munch on the rest while you prep! Cut the pepper in half to remove the seeds and ribs, then mince into very small pieces. Mince the onion as well and add to the container of pineapple. I generally only use half of the pepper, but if you like your salsa with more kick, go ahead and add the whole thing. Add chopped cilantro and equal parts orange and lime juice to the container, put the lid back on and shake it up! It's a delicious addition to salads, fish, or even just on it's own with blue corn tortilla chips and sharp cheddar (my favorite way to use the "leftovers")!