Thai Mango Salad with Avocado & Cashews

Name: Thai Mango Salad with Avocado and Cashews
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cucumber, seeded, cut into thin strips; 1 red bell pepper, diced; ½ ripe mango, diced; ½ avocado, diced; A handful of fresh cilantro, chopped; 1 tablespoon lemongrass, very finely chopped; 1 tablespoon fresh mint, finely chopped; 1 red chili pepper, finely chopped (or less, depending on how spicy you like it); A handful of toasted cashews, coarsely chopped; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) lime juice (or lemon juice); 1 teaspoon honey; Salt; A pinch of freshly ground black pepper

This is the salad I make when it’s hot outside and nobody wants to turn on the stove. Colorful, fresh, and gone in minutes.

Sweet mango, crisp cucumber and red pepper, creamy avocado, and crunchy cashews. Every bite has a little of everything.

The dressing is just olive oil, lime, and a touch of honey. Cilantro, mint, and lemongrass do the rest.

One tip: chop the lemongrass as finely as you can. It should disappear into the salad and leave only its aroma.

Put it on any table and it instantly looks like a party.

Thai mango salad is made with mango, avocado, cucumber, red bell pepper, cilantro, mint, lemongrass, red chili, and toasted cashews. Toss everything with a simple dressing of olive oil, lime juice, honey, salt, and pepper. It takes about 15 minutes and needs no cooking.

Thai Mango Salad with Avocado and Cashews

A colorful tropical salad with mango, avocado, cashews, and fresh herbs in a sweet lime dressing.

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Prep Time 15

Total Time 15

Servings: 4

Course: Salads

Cuisine: Thai

Ingredients Method Notes

Ingredients

Salad

1 cucumber, seeded, cut into thin strips
1 red bell pepper, diced
½ ripe mango, diced
½ avocado, diced
A handful of fresh cilantro, chopped
1 tablespoon lemongrass, very finely chopped
1 tablespoon fresh mint, finely chopped
1 red chili pepper, finely chopped (or less, depending on how spicy you like it)
A handful of toasted cashews, coarsely chopped

Dressing

2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lime juice (or lemon juice)
1 teaspoon honey
Salt
A pinch of freshly ground black pepper

Method

Cut all the vegetables, the mango, and the avocado and transfer them to a large bowl.
Add the cilantro, lemongrass, mint, chili, and cashews.
In a small bowl, whisk all the dressing ingredients until smooth and combined.
Pour the dressing over the salad and toss gently.
Serve right away, sprinkled with a few more cashews and a squeeze of fresh lime.

Notes

Tips

Scoop out the seedy center of the cucumber before cutting it into strips. The salad stays crisp instead of watery.

Dress and toss just before serving so the avocado and herbs stay fresh.

Start with less chili if you’re not sure about the heat. You can always add more.

Substitutions

Lime juice → lemon juice (same amount).

Fresh lemongrass → look for it in Asian markets or the produce section; it can be left out, the salad will just be less fragrant.

Honey → maple syrup or date syrup for a vegan version.

Frequently asked questions

What goes in a Thai mango salad?

This one has mango, avocado, cucumber, red bell pepper, cilantro, mint, lemongrass, red chili, and toasted cashews, tossed in a lime and honey dressing.

Can I make Thai mango salad ahead of time?

You can chop the cucumber and pepper and mix the dressing a few hours ahead. Cut the mango and avocado, then dress and toss right before serving.

What kind of mango is best?

Use a ripe but still firm mango so the cubes hold their shape when you toss the salad.

Is this salad spicy?

It has one red chili. Use less, or remove the seeds, for a milder salad.

How long does it keep?

It’s best fresh. Leftovers keep in the fridge for a day, but the avocado will darken and the cashews will soften.

Tagged avocado, mango, no-cook, salad, summer salad, Thai-inspired, vegetarian

Thai Mango Salad with Avocado and Cashews