Asian Style Salad with Mango & Honey Roasted Cashews

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!

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

dressing

3 tbspn olive oil

pinch salt

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.