Recipe: Asian mango salad
This bright mango salad recipe, with the crunch of cashews, is the perfect dish to serve this summer when entertaining.
200g bag mixed leaves
2 heads of baby bok choy, finely sliced
½ bunch mint, leaves only
½ bunch coriander, leaves only
2 red chillies, finely sliced
1 avocado, quartered and sliced
1 mango, sliced
Honey Roasted Cashews:
1 cup raw cashews
2 tsp honey
3 tbsp olive oil
pinch of salt
2 tbsp balsamic vinegar
juice of 1 lime
¼ red onion, very finely sliced
Preheat oven to 160C.
For honey-roasted cashews, place nuts on a lined baking tray and roast for 10 minutes. Remove from oven, drizzle over honey and return to the oven for another 5 minutes. Remove and set aside to cool.
For dressing, place ingredients in a bowl. Mix well.
Combine salad ingredients in a large serving dish. Drizzle over the dressing and toss well.
Sprinkle over cashews and serve.
Serves 4-6 people.
Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.