1. Peel the mango and cut it into small pieces. Drain the hearts of palm, then cut the radishes and the hearts of palm lengthwise and then into thick half-moon slices.
2. Slice the green onions, wash, dry and then chop the cilantro. Combine the hearts of palm slices, mango, green onions and radish slices into a plastic bowl. To make the dressing, combine the dijon mustard, lime juice, seasoning, whisking in olive oil to emulsify.
3. Stir the dressing into the salad ingredients (all of the dressing may not be required). Add in the chopped cilantro, gently folding it into the salad. Serve and enjoy.