This has everything good in taste – sweetness from the mango, spice from the chilli, crunch from the nuts and zing from the herbs. Absolutely delicious!
Asian Style Salad with Mango & Honey Roasted Cashews
1 packet/bag of mixed baby leaves with beetroot
2 heads of baby bok choy, shredded
½ bunch mint, leaves only
½ bunch coriander, leaves only
2 red chilies, finely sliced
1 avocado, quartered and sliced
1 mango, cubed
Honey Roasted Cashews
1 cup raw cashews
2 tspns honey
3 tbspn olive oil
2 tspns balsamic vinegar
juice of ½ a lime
1/4 finely sliced red onion
For honey roasted cashews, place nuts on a lined baking tray and roast for 10 minutes at 160 degrees. Remove from oven, drizzle over honey, shake around and return to the oven for another 4 minutes. Remove and set aside to cool.
Combine ingredients for salad. Drizzle over dressing ingredients. Toss to combine. Add cashews and serve.
Add any additional notes here.