Palm Heart Salad

1/2 Lime or lemon - juiced

1 teaspoon 5ml Whole-grain mustard

1 tablespoon 15ml White wine vinegar

1 teaspoon 5ml Sugar

1/4 cup 59ml Extra-virgin olive oil

Salt - to taste

Freshly-ground black pepper - to taste

For The Salad

1 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