Fresh avocado and mango salad
Difficulty
Easy 👌15
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | mango |
| 1 | avocado |
| ½ | cucumber |
| 2 | green onion |
| ½ | chili |
| 10 g | mint |
| 10 g | cilantro |
| ½ | bell pepper (red) |
| 30 g | cashews |
| 4 tbsp | lime juice |
| 1 tbsp | sesame oil |
| 1 tsp | sugar |
| 1 tsp | soy sauce |
| salt |
Metric
Imperial
How-To Videos
Utensils
- vegetable cube slicer
- cutting board
- knife
- large frying pan
- large bowl
- small bowl
Nutrition per serving
Cal
383
383
Protein
6 g
6 g
Fat
28 g
28 g
Carb
27 g
27 g
Step 1/3
- 1 mango
- 1 avocado
- ½ cucumber
- 2 green onion
- ½ chili
- 10 g mint
- 10 g cilantro
- ½ bell pepper
- vegetable cube slicer
- cutting board
- knife
Peel mango, slice off the pit and cut into thin strips. Peel and pit avocado and cut into bite-sized pieces. Slice cucumber and green onions into rings. Finely dice chili and roughly chop mint and cilantro. Using a vegetable cube slicer, cut bell pepper into cubes.
Step 2/3
- 30 g cashews
- large frying pan
In a large, grease-free frying pan, toast cashews over medium-low heat for approx. 3 – 5 min. until fragrant and golden brown.
Step 3/3
- 4 tbsp lime juice
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp soy sauce
- salt
- large bowl
- small bowl
Add all ingredients to a large bowl. Whisk together lime juice, sesame oil, sugar, soy sauce, and salt in a small bowl. Add dressing on salad and toss until evenly distributed. Enjoy!
in Berlin