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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with the irresistible crunch of toasted cashews, creating a texturally satisfying dish. The toasted nuts add a smoky, buttery flavor that elevates simple ingredients into a celebration of texture and freshness. It's perfect for quick, nourishing meals with a delightful crunch in every bite.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashew nuts preferably raw or lightly salted
  • 2 cups cucumbers firm, bright green
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup for vegan option
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Skillet
  • Sharp knife
  • Whisk
  • Serving plates

Method
 

  1. Start by heating a dry skillet over medium heat. Add the cashew nuts and toast them, stirring frequently, until they are fragrant and golden brown—about 3 to 4 minutes. Remove from heat and let cool slightly.
  2. While the cashews cool, chop the cucumbers into small, even bites and thinly slice the red onion. Dice the bell pepper into similar-sized pieces for a colorful, crunchy mix.
  3. In a large mixing bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt and pepper until the dressing is well combined and slightly emulsified.
  4. Add the chopped cucumbers, sliced red onions, and bell peppers to the bowl. Toss gently to coat all the vegetables evenly with the dressing.
  5. Roughly chop the toasted cashews and sprinkle them over the salad just before serving. Give everything a gentle toss to distribute the nuts evenly.
  6. Serve immediately on individual plates or in a large bowl, garnished with extra herbs if desired. Enjoy the crisp, fresh, and nutty crunch in every bite!

Notes

For extra flavor, add chopped fresh herbs like cilantro or parsley. Feel free to customize with other crunchy nuts or seasonal vegetables.