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Crispy Cashew Crunch Salad

This vibrant salad combines fresh greens and crisp vegetables with toasted cashews that add an irresistible crunch. The cashews are toasted until golden and fragrant, then tossed with a bright lemon dressing, herbs, and juicy veggies for a satisfying texture contrast. The final dish is colorful, crunchy, and full of nutty, smoky flavor in every bite.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup cashews raw or unsalted
  • 2 tablespoons lemon juice freshly squeezed
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt & freshly ground pepper to taste
  • 4 cups mixed greens spinach, arugula, or lettuce
  • 1 cucumber cucumber thinly sliced
  • 1 bell pepper bell pepper thinly sliced
  • 1/4 cup chopped fresh herbs cilantro or parsley

Equipment

  • Large mixing bowl
  • Skillet or frying pan
  • Small bowl
  • Knife

Method
 

  1. Place the cashews in a dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, about 5-7 minutes. Remove from heat and set aside to cool.
  2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until well combined. Set the dressing aside.
  3. Chop the cucumber and bell pepper into thin slices, and chop the herbs finely. Have all the vegetables ready for quick assembly.
  4. Once the toasted cashews are cooled, roughly chop them if you prefer smaller pieces. Add the cooled cashews to a large mixing bowl along with the greens, sliced cucumber, bell pepper, and herbs.
  5. Pour the dressing over the salad ingredients in the bowl. Gently toss everything together until the greens and vegetables are evenly coated with the dressing, and the cashews are distributed throughout.
  6. Serve immediately to enjoy the maximum crunch, garnished with extra toasted cashews if desired.