Grilled Hearts of Palm and Crab Salad With Mango

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
• 1/4 teaspoon fresh ground black pepper
• 2 cups unsweetened coconut milk
• 3 tablespoons habanero 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 lbs lump crabmeat, picked over
• 1 mango, peeled, pitted, and diced
• 1 cup arugula, washed & dried
• 2 cups mesclun, washed & dried
• chopped cashews or chopped macadamia nuts (garnish, for sprinkling)

Directions

1. 1

   Heat grill to high.

2. 2

   Drizzle hearts of palm with oil and season with salt and pepper.

3. 3

   Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through.

4. 4

   Remove from heat.

5. 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. 6

   Add the crabmeat, mango, grilled hearts of palm, mesclun, arugula and toss until well dressed.

7. 7

   Mound onto a serving plate and drizzle with more hot sauce, if desired.

8. 8

   Sprinkle with torn cilantro leaves, chopped cashews or chopped Macadamia nuts and serve.