| 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 |
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!
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