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Cashew Crunch Salad

This vibrant salad combines toasted cashews, fresh herbs, and crisp vegetables, all tossed in a zesty lime-honey dressing. The toasted nuts add a satisfying crunch, making the dish both bright and texturally interesting, perfect for quick, flavorful bites. It’s a simple yet impactful dish that looks as fresh as it tastes.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashew nuts raw, unsalted
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon honey or agave for vegan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup cilantro chopped
  • 1 cup cucumber diced
  • 1/2 red bell pepper bell pepper diced

Equipment

  • Skillet
  • Whisk
  • Mixing bowl
  • Knife
  • Chopping board

Method
 

  1. Heat a dry skillet over medium heat and add the cashews. Toast, stirring often, until they turn golden brown and fragrant, about 5 minutes.
  2. Transfer the toasted cashews to a plate and let them cool slightly while you prepare the dressing.
  3. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper until well combined and slightly emulsified.
  4. Chop the cilantro, dice the cucumber and bell pepper, and add them to a large mixing bowl.
  5. Roughly chop the cooled toasted cashews and add them to the bowl with the vegetables.
  6. Pour the dressing over the salad ingredients and gently toss everything together until evenly coated.
  7. Serve immediately for the best crunch, or refrigerate for up to 2 hours, adding the nuts just before serving to keep them crispy.

Notes

For extra flavor, sprinkle additional herbs or a squeeze of lime just before serving. Keep the nuts separate if preparing in advance to maintain their crunch.