Best Grilled Hearts Of Palm And Crab Salad With Mango Recipes

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO

Steps:

• Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
• Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

CRAB SALAD WITH MANGO SALSA

Steps:

• NOTES: You will need 4 parfait glasses or large wine glasses.
• For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
• In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
• Serve with sliced limes on top.

CRAB SALAD WITH MANGO AND MINT

Steps:

• Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun

KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD

Steps:

• Season the prawns with the lemon juice, paprika, sambal, and salt and pepper. Saute the prawns with some olive oil until just done. Let cool a little and cut in 1/2 lengthwise.
• For the Dressing:
• Split a vanilla bean lengthwise remove the seeds and put in a small bowl. Add the mango puree and start whisking in the grape seed oil and rice vinegar. Add the ginger, salt, and pepper.
• To Plate:
• Place a 3-inch ring mold in the center of each plate. Place about 2 ounces of the diced hearts of palm in the ring mold and press down. Next add about 3 to 4 tablespoons of diced mango, press down. Top with 5 pieces of the cut prawns seasoned side up. Place the arugula and micro greens in a bowl, add a little dressing, salt, pepper and toss together. Carefully remove the ring molds. Top each 1 with some of the greens. Pour some of the dressing around the plate and garnish with the edamame beans, diced tomatoes and 1 fried shrimp head for each plate.

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk lime juice and Dijon.
• Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among four plates; top with mango mixture.
• Season with salt and pepper, and drizzle with remaining vinaigrette.

CRAB SALAD WITH HEARTS OF PALM

Steps:

• In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.
• Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.