Palm Heart Salad Recipe

• 1/2 x lime or possibly lemon juiced
• 1 tsp whole-grain mustard
• 1 Tbsp. white wine vinegar
• 1 tsp sugar
• 1/4 c. extra-virgin extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 can palm hearts - (14 to 15 ounce) liquid removed, and
•     sliced crosswise
• 2 x ripe mangoes peeled, sliced thin
• 2 x ripe avocados (or possibly 1 large) peeled, stoned,
•     and thinly sliced
• 1/2 x cucumber peeled, sliced thin
• 1/2 x Scotch bonnet seeded, minced fine
•     (or possibly other warm chile pepper)
• 1/2 x lime or possibly lemon to be squeezed on
•     avocado to prevent discolouring

Directions