Trim, peel and finely slice the red onion. Add it to a small bowl. Zest the lime and slice it in half. Scoop half of the zest into the bowl with the onion. Squeeze over the juice from half the lime. Season with a pinch of salt and scrunch together. Set aside to lightly pickle.

Peel the mango. Cut the juicy flesh away from the stone and chop into 2cm-thick chunks. Scoop the mango into a large salad bowl.

Halve the chilli, flicking out the seeds for less heat. Finely slice one half of the chilli. Set the other half aside for another day or use it in the salad, if you like heat. Pick the mint leaves off the woody stalks and roughly chop them. Trim the mini cucumbers and slice on the diagonal into 1½cm-thick chunks. Add the chilli, mint and cucumbers to the mango.

Slice the avocado in half. Carefully remove the stone and discard. Use a spoon to scoop the flesh out of the tough skin. Slice the avocado in 1cm-thick cubes. Add the avocado to the mango bowl. Drain the black beans and add them to the bowl.

When the onions are lightly pickled and bright pink, add them to the bowl with the pickle juice.

Drizzle over the honey. Add the remaining lime zest and squeeze of the remaining juice. Add 1 tbsp olive oil. Season with salt and pepper. Toss well to mix. Divide the salad between 2 plates and serve.