Best Grilled Hearts Of Palm And Crab Salad With Mango Recipes

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KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD



Kauai Prawns, Mango and Hearts of Palm Salad image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon fresh lemon juice
1 teaspoon paprika
1/2 teaspoon sambal **
Sea salt (preferably Hawaiian) and freshly ground black pepper
12 Kauai or other prawns (about 1 1/2 pounds), shelled and deveined
2 tablespoons olive oil
Salad and dressing:
1/2 fresh vanilla bean
2 tablespoons mango puree*
2 tablespoons grapeseed oil
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly grated ginger
8 ounces fresh hearts of palm, peeled and sauteed
1 mango, peeled and diced
1/4 pound baby arugula, washed
1 -ounce mixed baby lettuces
12 fresh or frozen edamame (soy) beans, blanched and shucked
1 tomato, peeled and diced
4 prawn heads, seasoned and fried, for garnish, optional

Steps:

  • To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl. Season with salt and pepper. Add the prawns, turning them in the marinade so they are well coated.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes. Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve.
  • To make the dressing: Scrape the seeds from the vanilla bean into a small bowl. Add the mango puree. Gradually whisk in the grapeseed oil and rice vinegar. Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing).
  • Arrange a 3-inch ring mold in the center of 4 plates. Put 1/4 of the hearts of palm in each of the rings and gently press down. Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down. Combine the arugula and baby greens in a medium bowl. Add dressing, salt and pepper and mix well.
  • Carefully lift the ring molds off the salads. Top each salad with greens. Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve.

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE



Mango and Hearts of Palm Salad With Lime Vinaigrette image

I can never seem to eat enough heart of palm. This recipe is from Martha Stewart and the mango and heart of palm work wonderful together. Sometimes it's nice to throw in some avocado too!

Provided by Pikake21

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup fresh lime juice
4 teaspoons Dijon mustard
1 large mango, peeled, pitted, and cut into 1/2-inch wedges
1/2 small red onion, finely chopped
1 (14 1/2 ounce) can hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces
salt and pepper
1 head boston lettuce, washed and dried (about 8 ounces)

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.

Nutrition Facts : Calories 85.3, Fat 1.1, SaturatedFat 0.2, Sodium 497.7, Carbohydrate 18.8, Fiber 4.4, Sugar 10.3, Protein 3.8

KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD



Kauai Prawns, Mango and Hearts of Palm Salad image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 19

12 Kauai prawns, about 1 1/2 pounds, peeled
Fresh lemon juice, to taste
1 teaspoon paprika
1 teaspoon sambal
Hawaiian sea salt
Fresh ground pepper
Olive oil
1/2 fresh vanilla bean
2 tablespoons mango puree
1/4 cup grape seed oil
2 tablespoons rice vinegar
1 teaspoon fresh grated ginger
8 ounces fresh hearts of palm, peeled, diced and sauteed
1 Maui mango, peeled and diced
1/4 pound baby arugula, washed
1 ounce micro greens
12 edamame beans, blanched and shucked
1 tomato, peeled and diced
4 Kauai prawn heads, seasoned and fried

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.

CRAB SALAD WITH MANGO AND MINT



Crab Salad with Mango and Mint image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

7 ounces fresh crab meat
1 ripe mango
4 pink radishs. sliced
1 sprig mint, leaves cut fine julienne
1 lemon, juiced
2 ounces olive oil
Salt and pepper
1 pint mesclun

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

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