|½||bell pepper (red)|
|4 tbsp||lime juice|
|1 tbsp||sesame oil|
|1 tsp||soy sauce|
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.
In a large, grease-free frying pan, toast cashews over medium-low heat for approx. 3 – 5 min. until fragrant and golden brown.
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!