| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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)
Instructions
- To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
- Assemble all the salad ingredients in a bowl and serve the dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 286 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 690 mg |
| Serving Size | 1 of 6 servings |
| Calories | 286 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 690 mg |
Reviews
Excellent alternative to a green salad