Categories: Salads, Side dish, Fruits, Low-fat 
      Yield: 8 servings 
  
      3 c  Watercress 
      3 lg Mangoes, pitted, peeled & 
           -- cut into chunks 
      2 ea 14 oz cans of hearts of palm 
           -- drained, rinsed & sliced 
      2 lg Tomatoes, cut into large 
           -- chunks 
    1/3 c  Lime juice 
    1/4 ts Coriander 
    1/4 ts Allspice 
           Lime wedges for garnish 
  
  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.