Mango Pineapple Asian Salad

Prep the fruit - Add mango and pineapple to a mixing bowl. Keep pieces fairly uniform.

Make the dressing - In a small bowl, whisk lime juice, honey, fish sauce, rice vinegar, ginger, and oil until smooth.

Assemble - Fold in cilantro and mint - Pour dressing over fruit and toss gently to coat. - Top with cashews right before serving so they stay crunchy.

Serve - Chill 10 minutes to let flavors marry.