Ingredients
3 cups watercress
3 large mangoes, pitted, peeled & cut into chunks
2 x 14 oz cans of hearts of palm drained, rinsed & sliced
2 large tomatoes cut into large chunks
⅓ cup lime juice
¼ teaspoon coriander
¼ teaspoon allspice
Lime wedges for garnish
Method
Arrange watercress around the perimeter of a large platter. Arrange alternating rows of mango, hearts of palm & tomatoes to fill platter. Combine lime juice, coriander & allspice in a small bowl. Cover & refrigerate at least 30 minutes before serving. Serve with extra lime wedges if desired.