Palm Heart Salad

• 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
• 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)

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

lime, wholegrain mustard, white wine vinegar, sugar, extravirgin olive oil, salt, palm hearts, mangoes, avocados, cucumber, scotch, lime

Taken from www.foodnetwork.com/recipes/palm-heart-salad-recipe.html (may not work)