Ingredients

For the dressing:

• 1/2 lime or lemon, juiced
• 1 teaspoon whole-grain mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

For the salad:

• 1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise
• 2 ripe mangoes, peeled and thinly sliced
• 2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced
• 1/2 cucumber, peeled and thinly sliced
• 1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped
• 1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)

Directions