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: 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

Servings: persons

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.
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, and mesclun, 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 and serve.

136

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.

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 12 ingredients. The key ingredients include: 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, 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!