- 1 large ripe mango
- 7 pounds mixed baby spinach leaves, watercress, and arugula or frisee
- 12 leaves fresh basil, coarsely shredded or torn
- 6 sprigs fresh cilantro, stems discarded, then coarsely chopped
- 1/4 cup cashew nuts or peanuts, toasted and coarsely chopped
- Lime and Ginger Dressing
- 1 lime, zested
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped or grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon sunflower oil
- Salt and fresh-ground pepper
- Peel the mango. Cut the flesh from both sides of the seed and slice it thinly lengthwise.
- Mix the salad leaves on a platter, adding the basil and cilantro. Arrange the mango slices on and between the salad leaves.
- Whisk the ingredients for the dressing together and spoon it over the salad. Sprinkle with the chopped cashew nuts or peanuts.