Preparation

• Peel the mango and avocado.
  Cut them into thin strips.
  Arrange on a large white plate, alternating slices of mango and avocado.
  
  Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
  Do not delay watering your palm with lemon juice!.
  Decorate the base of the palm with a chiffonade of basil.
  Serve chilled.