Mango and Avocado Salad with Sriracha Cashews - Bravabod
Recipes

Mango and Avocado Salad with Sriracha Cashews

Valentina

This healthy and fresh salad packs big flavor from juicy mango, avocado, and (super easy) sriracha cashews. Topped with a thick and creamy blended mango dressing.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Salad
  • 6 ounces spring mix or arugula (about 3 handfuls )
  • 2 avocados, sliced
  • 2 cups mango, diced For the Sriracha Cashews
  • 1 cup roasted salted cashews
  • 1 tablespoon sriracha
  • 1/4 teaspoon smoked paprika For the Mango Dressing
  • 1 cup fresh or frozen mango
  • 33333333/100000000 cup avocado oil
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1 1/2 tablespoons agave syrup
  • 1 garlic clove, chopped
  • 1/2 teaspoon cumin
  • 1/2 salt

Instructions
  1. Step 1: Add all of the Mango Dressing ingredients to a high-powered blender (or use an immersion blender with a wide-mouthed mason jar). Blend until super smooth. Refrigerate up to 4 days, or until ready to use.
  2. Step 2: Preheat the oven to 300 degrees Fahrenheit. Toss the cashews with the sriracha and paprika in a small bowl. Spread the cashews evenly over a lined baking sheet. Bake the cashews for 5 to 8 minutes, stirring them every few minutes to avoid burning. Set aside to cool.
  3. Serve: Divide the salad onto plates and top evenly with the diced mango, avocado, and sriracha cashews. Drizzle with the mango dressing and enjoy.

Recipe Notes

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Mango and Avocado Salad with Sriracha Cashews

PT20M 6 ounces spring mix or arugula (about 3 handfuls ) 2 avocados, sliced 2 cups mango, diced 1 cup roasted salted cashews 1 tablespoon sriracha 1/4 teaspoon smoked paprika 1 cup fresh or frozen mango 33333333/100000000 cup avocado oil 1/4 cup lime juice 1/4 cup orange juice 1 1/2 tablespoons agave syrup 1 garlic clove, chopped 1/2 teaspoon cumin 1/2 salt Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

No Ratings

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Takes 1 min