Mango cashew salad

This is a succulent, fresh salad to serve as a compliment to chicken or fish.

a bounty of ripe mangoes

Mango cashew salad

1 large, ripe mango, peeled and cut into small pieces

1 small apple, preferably a tart variety, washed, cored and cut into small pieces

2 green onions finely minced

1 orange, peeled and sectioned

1/3 cup whole cashews

zest of one orange

juice of one orange

1/4 cup olive oil

3 tbs. honey

cracked black pepper

pinch of salt

Combine the prepared fruit, zest and cashews in a medium bowl. Set aside. Whisk together the remaining ingredients and pour over the fruit mixture, tossing well. Cover and refrigerate for an hour before serving. Wonderful served on a bed of tender greens, as a side to chicken or fish, although wonderful as a side to a rare steak.