Grilled Hearts of Palm and Crab Salad with Mango
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 24
- Saturated Fat
- 15
- Carbohydrates
- 27
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 26
- Cholesterol
- 110
- Sodium
- 1405
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
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.