Guacamole: Combine the avocados, red onions, jalapenos, tomatoes and lime juice in a medium bowl. Season with salt and pepper, to taste.

Salad: In a medium bowl combine the crabmeat, hearts of palm, edamame, pineapple and pineapple juice.

Dressing: In a saucepan, over medium heat, cook pineapple juice and orange juice until thickened into a syrup. Cool for about 5 minutes. Transfer the syrup to a blender, turn on the blender, slowly pour in the oil and blend until smooth.

Assembly: Spread the guacamole out on a serving platter. Add a layer of the crab mixture and top with mixed greens. Drizzle with the dressing and serve.