Grilled Hearts Of Palm And Crab Salad With Mango

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 28 ounces hearts of palm, drained (2 - 14 oz. cans)
• canola oil or olive oil
• salt
• fresh ground black pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups unsweetened coconut milk
• 3 tablespoons habanero sauce, plus more for drizzling
• 2 limes, juiced
• 2 tablespoons honey
• 1/4 cup chopped fresh cilantro leaves, plus more for garnish
• 1/2 red onion, thinly sliced
• 1 1/2 lbs lump crabmeat, picked over
• 1 mango, peeled, pitted, and diced
• 1 cup arugula, washed & dried
• 2 cups mesclun, washed & dried
• chopped cashews (garnish, for sprinkling) or chopped macadamia nuts (garnish, for sprinkling)

Recipe

• 1 heat grill to high.
• 2 drizzle hearts of palm with oil and season with salt and pepper.
• 3 grill for 30 seconds to 1 minute per side until slightly charred and just warmed through.
• 4 remove from heat.
• 5 whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl.
• 6 add the crabmeat, mango, grilled hearts of palm, mesclun, arugula and toss until well dressed.
• 7 mound onto a serving plate and drizzle with more hot sauce, if desired.
• 8 sprinkle with torn cilantro leaves, chopped cashews or chopped macadamia nuts and serve.