Palm Heart Salad

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)