Recipe: Asian mango salad
This bright mango salad recipe, with the crunch of cashews, is the perfect dish to serve this summer when entertaining.
Ingredients200g 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 Dressing: 3 tbsp olive oil pinch of salt 2 tbsp balsamic vinegar juice of 1 lime ¼ red onion, very finely sliced |
MethodStep 1. Preheat oven to 160C. Step 2. 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. Step 3. For dressing, place ingredients in a bowl. Mix well. Step 4. Combine salad ingredients in a large serving dish. Drizzle over the dressing and toss well. Step 5. Sprinkle over cashews and serve. Serves 4-6 people. |
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Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
