Best Kauai Prawns Mango And Hearts Of Palm Salad Recipes

Kauai Prawns, Mango and Hearts of Palm Salad image

Provided by Food Network

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.

Mango and Hearts of Palm Salad With Lime Vinaigrette image

Provided by Pikake21

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