1-First step: Prep the fruit and vegetables Start by washing all the produce. Peel the mangoes and slice the flesh into thin strips. The strips should be easy to eat, not too thick, so they blend well with the other ingredients. Next, stem, seed, and slice the red bell pepper into thin strips. Very thin slices work best because they mix easily and keep the salad light.

2-Second step: Slice the onion and jalapeño Slice the red onion as thinly as possible. Thin slices keep the flavor sharp but not overpowering. Then slice the jalapeño into very thin rounds. If you want less heat, remove the seeds and inner membrane before slicing. If you like more spice, keep a few seeds in the mix.

3-Third step: Prepare the herbs and peanuts Pick the basil and mint leaves from their stems if needed, then gently tear the larger leaves so they are easy to eat. Chop the toasted peanuts into small pieces. You want some texture, but not such large pieces that they overpower the salad. This step can be done ahead of time if you are meal prepping.

4-Fourth step: Mix the dressing In a small bowl, whisk together the fresh lime juice, tamari, avocado oil, honey or agave, grated ginger, and sea salt. Keep whisking until the dressing looks smooth and lightly thickened. Taste it if you like. If you want more tang, add a little more lime. If you want a softer flavor, add a touch more honey or agave.

5-Fifth step: Assemble the salad Place the mango strips in a large mixing bowl. Add the red bell pepper, red onion, jalapeño, basil, and mint. Pour the dressing over the top. Use clean hands or salad tongs to gently toss everything together. Be careful not to mash the mango. You want the fruit to stay in nice pieces while the flavors blend.

6-Sixth step: Add the final crunch Sprinkle the chopped toasted peanuts over the salad just before serving. This keeps them crunchy and gives the salad a better texture. If the peanuts sit too long in the dressing, they can soften, so add them at the end for the best result.

7-Final step: Serve right away Serve the salad immediately for the freshest taste and best texture. It tastes wonderful chilled, room temperature, or slightly cool from the fridge. For a fuller meal, pair it with grilled proteins, rice, noodles, or a simple vegetable dish. A bright side like this also works well with saucy mains such as bulgogi or a light dinner plate of lemon shrimp pasta.