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) |
