Avocado Mango Salad

Blogging Marathon# 58: Week 3/ Day 2 Theme: Salads Dish: Avocado Mango Salad 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. 
Ingredients:

• 1 Ripe Avocado, diced
• 1 Ripe Mango, peeled and diced
• 1 Medium Red Onion, chopped
• 1cup Fresh Cilantro, chopped
• 1tbsp Fresh Mint, chopped
• 1 Hot Green Chili, finely minced
• ¼cup Cashews, roasted and coarsely chopped
• 2tbsp Lime Juice
• 1tbsp Palm Sugar or Light brown sugar
• To taste Salt & Pepper

Method:

1. 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.
2. 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!!

Lets check out what my fellow marathoners have cooked today for BM# 58.