Palm Heart Salad
By: Anonymous
Published: Sunday, December 6, 2009 - 1:28am

Ingredients




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 to taste
Freshly-ground black pepper to taste
1 can palm hearts - (14 to 15 oz) drained, and
sliced crosswise
2 ripe mangoes peeled, sliced thin
2 ripe avocados (or 1 large) peeled, stoned,
and thinly sliced
1/2 cucumber peeled, sliced thin
1/2 Scotch bonnet seeded, chopped fine
(or other hot chile pepper)
1/2 lime or lemon to be squeezed on
avocado to prevent discolouring

Preparation

1 To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste. 2 Assemble all the salad ingredients in a bowl and serve the dressing on the side. 3 This recipe yields 6 servings.