The Recipe Bin: Caribbean - Salads

    Caribbean Salad Platter
     
     

  • 3 cups Watercress
  • 3 large Mangoes - pitted, peeled & cut into chunks
  • 2 14 oz cans hearts of palm - drained, rinsed & sliced
  • 2 large Tomatoes - cut into large chunks
  • 1/3 cup Lime juice
  • ¼ tsp Coriander
  • ¼ tsp Allspice
  • Lime wedges for garnish

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    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.
     
    Makes approximately 8 servings.

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