Grilled Hearts of Palm and Crab Salad with Mango

• 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.

hearts of palm, canola oil, salt, unsweetened coconut milk, hot sauce, honey, cilantro, red onion, lump crabmeat, mango

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-hearts-of-palm-and-crab-salad-with-mango-recipe.html (may not work)