Peel mango and cut into pieces about 3/4 inch square. Drain hearts of palm, then cut hearts of palm and radishes in half lengthwise and cut into thick half-moon slices. Slice green onions, and wash, dry, and chop coriander.
Combine mango, hearts of palm slices, radish slices, and green shallots in a bowl. Combine lime juice, dijon mustard and then whisk in olive oil to make a thin emulsion. Stir dressing into combined salad ingredients (you may not need all the dressing.) Add chopped coriander and gently fold into salad. Serve immediately. source:kalynskitchen.com