Carrot Salad with Cashew Nuts and Mango

Peel carrot and slice. Rinse celery, trim and slice. Season both lightly with salt and place in a steamer. Cook covered in the steamer for 2-3 minutes until al dente. Remove carrot and celery and allow to cool a little.

Peel mango, cut fruit from the core and cut into small cubes. In a bowl, mix mango with prepared vegetables.

Toast nuts in a dry skillet until fragrant. Remove and let cool.

Mix lemon juice in a bowl with peanut butter, yogurt, sugar and 4-5 tablespoons of water and season with salt and pepper. Drizzle dressing over the salad and sprinkle with toasted nuts.