20-Minute Mango Cucumber Salad with Avocado
An easy recipe for mango cucumber salad made with fresh and simple ingredients like avocado, tomatoes, chili, and mint. Served with a spicy ginger lime dressing. This salad is Thai-inspired and ready in 20 minutes. It's loaded with plant-points for a crisp and refreshing summer salad.
Servings 2
Ingredients
- 1 English cucumber , julienne
- 1 large carrot , julienne
- 1 mango , thinly sliced
- 1 avocado , thinly sliced
- 1 red chilli , finely sliced
- 1 cup cherry tomatoes , halved
- 1/3 cup cashews
- 2 tsp sesame seeds
- 2 tbsp cilantro , finely chopped
- 1 tbsp mint , finely chopped
Sesame ginger lime dressing
- 2 tbsp tamari (or soy sauce, or coconut aminos)
- 1 tsp toasted sesame oil
- 1 clove garlic , minced
- 2 tsp fresh ginger , grated
- 1/4 tsp chili flakes to taste
- Juice of 1/2 lime
Instructions
- In a small bowl, mix together the dressing ingredients: tamari, sesame oil, garlic, ginger, chili flakes, and lime juice.
- In a small skillet on medium-low heat, add the cashews and sesame seeds. Toast until lightly golden and fragrant, stirring often to avoid burning, about 5-7 minutes. Set aside to cool then chop the cashews.
- Add the cucumber, carrot, mango, avocado, chili, cherry tomatoes, cilantro and mint to a bowl and toss to combine.
- Pour the dressing over the salad and carefully mix to combine. Sprinkle with the sesame seeds and chopped cashews.
- Scoop into bowls and serve! Optional to top with more fresh herbs.