Grilled Hearts of Palm and Crab Salad with Mango

Total Time:
17 min
Prep:
15 min
Cook:
2 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 (14-ounce) cans hearts of palm, drained
  • Canola oil, or olive oil
  • Salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
  • 2 cups unsweetened coconut milk
  • 3 tablespoons habanero hot 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 pounds lump crabmeat, picked over
  • 1 mango, peeled, pitted, and diced
  • 2 to 3 cups mesclun, washed and dried
Directions

Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.

Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

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