Avocado Mango Cashew Salad From Vegan Eats World Recipes

MANGO AND AVOCADO SALAD WITH CASHEWS

Steps:

• Place the cashew nuts in a plastic bag and crush them as finely as possible with a rolling pin.
• Chop the basil finely.
• Place the crushed cashews, chopped basil and remining ingredients in a screw top jar and shake well to cocmbine.
• Set aside until you are ready to drizzle it over the salad.
• Peel the mango and cut it into 2cm dice.
• Cut the avocado into 2cm dice.
• Wash the lettuce and seprate into individul leaves. Pat dry on paper towels.
• Reserve a few lettuce leaves to arrange around the edge of the dish, then tear the remaining leaves into bite-sized pieces and arrange in salad bowl.
• Add the cubes of mango and avocado and toss through with a spoon to combine.
• Scatter cashew nuts and pomegranate seeds over the top.
• Arrange the reserved lettuce leaves around the edges of the bowl.
• Chill in the refrigerator and drizzle with the dressing just before serving.

AVOCADO AND MANGO SALAD WITH CASHEWS

Steps:

• Rinse spinach thoroughly, trim and spin dry. Peel onions and cut into fine strips. Peel mango, cut fruit from the core and dice. Peel avocados, remove pit and dice. Mix spinach in a glass bowl with avocado and mango. Cover with onion strips.
• Rinse chile peppers, trim and chop. Mix oil in a bowl with orange juice, chile peppers and salt and pepper. Toast cashews briefly in a pan. Sprinkle cashews and dressing over the salad. Garnish to taste with cilantro leaves and serve.

AVOCADO MANGO CASHEW SALAD (FROM VEGAN EATS WORLD)

Steps:

• In a large mixing bowl whisk together lime juice, brown sugar, salt and white pepper. Add the cubed avocado and toss to coat. Now add the mango, red onions, cilantro, mint, chile and chopped cashews to the bowl.
• Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing.
• Enjoy immediately.

ASIAN CHICKEN, MANDARIN & CASHEW SALAD

Steps:

• Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
• Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you're using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
• Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.