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1/2 x lime or possibly lemon juiced
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1 tsp whole-grain mustard
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1 Tbsp. white wine vinegar
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1 tsp sugar
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1/4 c. extra-virgin extra virgin olive oil
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Salt to taste
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Freshly-grnd black pepper to taste
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1 can palm hearts - (14 to 15 ounce) liquid removed, and
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sliced crosswise
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2 x ripe mangoes peeled, sliced thin
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2 x ripe avocados (or possibly 1 large) peeled, stoned,
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and thinly sliced
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1/2 x cucumber peeled, sliced thin
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1/2 x Scotch bonnet seeded, minced fine
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(or possibly other warm chile pepper)
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1/2 x lime or possibly lemon to be squeezed on
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avocado to prevent discolouring
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