A vegan, gluten-free and soy-free quick salad.
Slice the carrot with a peeler
Slice the onion. Cut the mango in sticks, chop the tomato and the avocado.
Prepare the dressing by mixing: coconut aminos, tamarind paste, oil, lime juice and a bit of salt depending on how salty is your bottle of coconut aminos.
Display on a plate and add the sauce. Mix with your hands and add the nuts and seeds on top.
Garnish with the fresh cilantro.
I only add the oil if the mixture is too acidic, so try it first, because you already have very healthy fats on that avocado and those almonds.
To make it taste a little bit more Thai, change almonds for cashew nuts. I just wanted that extra crunchy feeling from almonds.
You can substitute black sesame for white sesame and it would be alright.
If you don't have tamarind paste, substitute for a little bit more lime and some maple syrup, agave nectar or orange juice (something sweet to balance)
Make sure your mango, avocado and tomato are ripe and juice, otherwise your salad would be a bit bland.