Grilled Hearts of Palm and Crab Salad With Mango

• 28 ounces hearts of palm, drained (2 - 14 oz. cans)
• canola oil or olive oil
• salt
• fresh ground black pepper
• 1 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 2 cups unsweetened coconut milk
• 3 tablespoons habanero sauce, plus more for drizzling
• 2 limes, juiced
• 2 tablespoons honey
• 14 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.

hearts of palm, canola oil, salt, fresh ground black pepper, kosher salt, ground black pepper, unsweetened coconut milk, habanero sauce, honey, cilantro, red onion, lump crabmeat, mango, arugula, cashews

Taken from www.food.com/recipe/grilled-hearts-of-palm-and-crab-salad-with-mango-362408 (may not work)