Ingredients
Scale
SWEET CHILLI LIME DRESSING
- 3 tbsp sweet chilli sauce
- Juice of 2 limes
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp freshly grated ginger
- Sea salt flakes, to taste
- Cracked black pepper, to taste
SALAD
- 2 ripe mangoes, peeled and diced
- 1 avocado, peeled, pitted and diced
- ½ small red onion, finely sliced
- 1 small cucumber, halved lengthways, then sliced (I don’t peel it)
- 1 cup (30 g) coriander (cilantro) leaves, roughly chopped
- ¼ cup (40 g) crushed peanuts
Instructions
Make the dressing
- In a small bowl, whisk together the sweet chilli sauce, lime juice, olive oil, honey and ginger until well combined. Season with salt and pepper to taste.
Assemble the salad
- In a shallow serving bowl, layer the mango, cucumber, avocado, red onion and coriander in that order.
Dress the salad
- Drizzle the sweet chilli lime dressing over the salad, then sprinkle with the crushed peanuts. I like to toss it gently just before serving – it looks visually gorgeous layered with the dressing on top.
Notes
Make Ahead
- Dressing – Can be made up to 3 days ahead and stored in an airtight container in the fridge.
- Salad – Prepare all the ingredients – except the avocado – and store them separately in the fridge, and layer just before serving. Add the fresh avocado just before serving.
Leftovers
Store leftovers in an airtight container in the fridge for up to 1 day. Note that the avocado may brown slightly, but the flavours will still be delicious. Not suitable to freeze.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian-inspired