Grilled Hearts of Palm and Crab Salad With Mango

Name: Grilled Hearts of Palm and Crab Salad With Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces hearts of palm, drained (2 - 14 oz. cans); canola oil or olive oil; salt; fresh ground black pepper; 1 teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; 2 cups unsweetened coconut milk; 3 tablespoons habanero sauce, plus more for drizzling; 2 limes, juiced; 2 tablespoons honey; ¼ cup chopped fresh cilantro leaves, plus more for garnish; 12 red onion, thinly sliced; 1 12 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)

Servings: persons

28 ounces hearts of palm, drained (2 - 14 oz. cans)
canola oil or olive oil
salt
fresh ground black pepper
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 cups unsweetened coconut milk
3 tablespoons habanero sauce, plus more for drizzling
2 limes, juiced
2 tablespoons honey
¼ cup chopped fresh cilantro leaves, plus more for garnish
12 red onion, thinly sliced
1 12 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)

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.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 28 ounces hearts of palm, drained (2 - 14 oz. cans), canola oil or olive oil, salt, fresh ground black pepper, and more.

Yes, Grilled Hearts of Palm and Crab Salad With Mango falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!