1-First Step: Prep the fruit and vegetables Start by peeling the mangos, then slice the flesh into strips. If you prefer, you can score the mango first and remove the slices without peeling, but peeling usually gives cleaner strips for salad. Stem, seed, and thinly slice the red bell pepper. Very thinly slice the red onion and jalapeño as well. Set everything aside in separate piles so assembly feels smooth and quick.

2-Second Step: Mix the base of the salad In a large bowl, combine the mango strips, red bell pepper, red onion, and jalapeño. Toss gently so the fruit stays intact. You want the mango to keep its shape while still getting coated later with the dressing.

3-Third Step: Whisk the dressing In a small bowl, whisk together the fresh lime juice, avocado oil, tamari, honey or agave nectar, grated ginger, and sea salt. Whisk until the mixture looks blended and smooth. This dressing should taste bright, salty, and a little sweet with a soft ginger kick.

4-Fourth Step: Dress the salad Pour the dressing over the mango mixture in the large bowl. Toss carefully so every strip gets a light coating. The lime and tamari will wake up the flavor right away, and the mango will start to soften just a little.

5-Fifth Step: Add the herbs and peanuts Add the fresh basil and mint leaves, along with the chopped toasted peanuts. Toss again, but do it gently so the herbs stay perky and the peanuts keep their crunch. This is the moment when the salad really starts to smell amazing.

6-Final Step: Taste, garnish, and serve Season to taste with a little more salt if needed. Top with the reserved herbs and peanuts for a pretty finish. Serve immediately so the texture stays crisp and fresh. If you want a little more inspiration for different ways to build mango salads, take a look at this collection of mango salad recipes.