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Thai Mango Salad with Avocado and Cashews

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 minutes
Total Time 15 minutes
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
 

  1. Cut all the vegetables, the mango, and the avocado and transfer them to a large bowl.
  2. Add the cilantro, lemongrass, mint, chili, and cashews.
  3. In a small bowl, whisk all the dressing ingredients until smooth and combined.
  4. Pour the dressing over the salad and toss gently.
  5. 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.