After a super simple moong dal salad yesterday, I have yet another simple, no-cook, easy to make Avocado Mango salad. I made this salad in July, during the peak mango season. But somewhat good-quality ripe mangoes are available in grocery stores all year long. So there is no reason to wait for summer to make this dish.
Recipe is from ‘Vegan Eats World‘ By Terry Hope Romero. All the recipe needs is some chopping and mixing and that’s it, you have a delicious salad in no time. Adding cashews adds a nice crunch factor to the otherwise creamy salad.
Palm sugar adds slight sweetness to the dressing. It is sold in little chunks in Asian stores , but if you can’t get your hands on it, then it can be subbed with some light brown sugar. It is best to make this salad just before serving and enjoy right away.
In a large mixing bowl, whisk together lime juice, brown sugar, salt and pepper. Add the diced avocado and toss a few times in the dressing.
Next add the mango, red onion, cilantro, mint, green chili and cashews to the bowl. Gently mix all the ingredients to make sure that the dressing coats the veggies evenly. Serve immediately and enjoy!!