Peel the mangoes and slice the flesh away from the large central pit. Cut each mango half into 1/2-inch cubes, then toss gently to keep cubes intact. Reserve in a bowl.

Prepare vegetables

Thinly slice the cucumber (half-moons or rounds) and remove seeds if very watery. Core, seed, and thinly slice the red bell pepper into matchsticks. Thinly slice the red onion into half-moons and separate the rings. Cut the avocado in half, remove the pit, slice the flesh into 1/2-inch cubes while still in the skin, then scoop out gently.

Assemble greens and herbs

Place the mixed salad greens in a large bowl. Roughly chop the cilantro leaves (stems discarded) and reserve about a tablespoon for garnish.

Combine salad components

Add the mango cubes, cucumber, red bell pepper, red onion, avocado, chopped cilantro, and toasted nuts to the bowl with greens. Toss very gently to combine, taking care not to mash the mango or avocado.

Dressing

In a small jar or bowl, combine fresh lime juice, honey (or agave), rice vinegar, soy sauce (or tamari), grated ginger, sea salt, black pepper, and red pepper flakes if using.

Whisk in the extra-virgin olive oil gradually until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more lime for acidity, honey for sweetness, or salt to taste.

If you prefer a smoother dressing, briefly shake the ingredients in a lidded jar or pulse once or twice with an immersion blender.

Dress the salad just before serving: pour the dressing over the salad (start with about two-thirds of the dressing) and toss gently to coat. Add more dressing if desired.

Garnish with reserved cilantro leaves and additional toasted nuts. Serve immediately.