Sunday, August 14, 2011

Heart of Palm and Crab Salad

Heart of palm is the edible inner portion of the stem of the cabbage palm tree. It’s sweet, firm in texture, and has a delicate taste similar to an artichoke. You can buy it canned in any grocery store. It makes a great salad ingredient, especially when paired up with crab. Go easy on the salt in this recipe; the canned heart of palm already has a high sodium content, but it also high in vitamins and minerals.

1 can heart of palm
1 bunch watercress, arugula, or your favorite salad green
6 ounces crabmeat
1 ruby red grapefruit, sectioned and chopped
1 tablespoon chopped cilantro
1 tablespoon julienned basil
1 tablespoon julienned mint
Unsweetened coconut

½ cup olive oil
4 tablespoons lemon juice
1 tablespoon honey
Dash of hot sauce (optional)
Sea salt and pepper, to taste

Whisk the dressing ingredients together to blend. Marinate the heart ofpalm in ¼ cup of the dressing for about an hour.

When ready to serve, place your greens and heart of palm on each serving plate. Mix together the crab, chopped herbs and a teaspoon or two of the dressing. Divide and place over greens. Top with grapefruit pieces and a sprinkle of coconut. Drizzle remaining dressing over the salad.

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