Caribbean Salad Platter

• 3 cups watercress
• 3 large mangos peeled, pitted, cut into chunks
• 28 ounces artichoke hearts rinsed, sliced
• 2 large tomatoes cut up
• 13 cup lime juice
• 1/4 teaspoon coriander
• 1/4 teaspoon allspice
• 1 each limes for garnish, cut into wedges

1. Arrange watercress around the perimeter of a large platter.
2. Arrange alternating rows of mango, hearts of palm and tomatoes to fill platter.
3. Combine lime juice, coriander and allspice in a small bowl.
4. Cover and refrigerate at least 30 minutes before serving.
5. Serve with extra lime wedges if desired.

watercress, hearts, tomatoes, lime juice, coriander, allspice

Taken from recipeland.com/recipe/v/caribbean-salad-platter-37720 (may not work)