Mango salad with cashew, ginger dressing

A light, refreshing salad loaded with crispy snow peas, sweet mango, crunchy red pepper and zesty ginger dressing – perfect as an appetizer or a side dish! Simple preparation and fresh ingredients make this salad perfect for spring! I just love the vibrant colors of this salad: bright green snow peas, sunny mango, and deep red pepper, combined with the ginger dressing that is to die for. It’s crisp, crunchy, sweet, tangy, slightly spicy and also incredibly healthy. It’s a perfect side dish to go with a grilled chicken or fish and some brown rice!

Ingredients:

For salad:

2 cups chinese snow peas, julienned
1 red pepper (about 1 cup), seeded and diced
1 mango (about 1 cup, peeled and diced
1 small jalapeno, seeded and chopped or to taste
1 green onion, thinly sliced
2 tablespoons fresh cilantro, chopped
1/4 cup unsalted cashew nuts, roughly chopped

For Ginger Dressing:

1/2 cup fresh squeezed orange juice
3 tablespoons fresh squeezed lemon juice
1 tablespoon tahini
1 tablespoon champagne vinegar
2 large medjool dates, pitted
1 teaspoon finely grated ginger
Salt, pepper to taste

Directions:

Blend all dressing ingredients well in a high speed blender, scaping down sides to incorporate. Pour into a salad dressing bottle and enjoy. This dressing will keep well for up to 3 days.

Combine all the salad ingredients in a large bowl.

Pour the ginger dressing to your taste over the salad and toss to coat. Enjoy immediately!

Note: if you don't have a high speed blender, replace dates with agave nectar or honey to taste, and add 1 tbs olive oil and whisk all the dressing ingredients in a small bowl.

Source walingpinoy.com