• Take peanuts in a microwave safe bowl and microwave high for 2-3 minutes at high. Check after every minute, take care not to burn it. Once done, remove it from the microwave, let it cool down.¼ cup roasted peanuts
• If you are roasting sesame seeds, add it to the peanuts towards the last one minute. Let the roasted peanuts and sesame seeds cool down well before using it in the salad.2 tablespoon roasted sesame seeds
• Microwave cook corn in a glass bowl with water for 2 minutes. Drain and keep aside until use. ¼ cup frozen corn

Prepare the Fruits and Vegetables

• Wash the fruits and veggies used in the salad.
• Peel the skin of green mangoes and carrots. I kept the cucumber peel for the crunch and contrast.
• I have used the peeler to fancy cut the veggies into thin strips, you can chop it however you feel comfortable.
• Cut the raw mango, cucumber and carrot into thin strips. 2 small green mangoes, 2 cucumbers, Salt to taste

Assemble the Salad

• Take all the thin strip of veggies into a large bowl. To this add cut ripened mango. Finely chopped apples. Segment the oranges and add it to the bowl. 1 ripened badami mango,b1 pink lady apple, 1 small orange
• Add the drained corn to the bowl and mix it well.

Let's add the Dressing

• To the bowl of veggies and fruits, add chilli powder, salt, almond butter and honey. 1 tablespoon almond butter, 2 teaspoon honey,¾ teaspoon red chili powder, Salt to taste
• Use your clean hands to mix up the salad with the dressing. Hands are the best, helps to infuse the flavors well into the veggies and fruits.
• Just before serving, add roasted peanuts and sesame seeds to the salad and serve fresh.

If Making Ahead

• If serving the salad later, i would recommend, not to add dressing and toppings immediately.
• Store the cut veggies and fruits in an air-tight container in the refrigerator. Mix the dressing in a separate jar and refrigerate.
• Remove the salad and dressing just before serving, Mix, add the toppings and serve.