Grilled Hearts of Palm and Crab Salad with Mango

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  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.