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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with toasted cashews that add a smoky, oily crunch. The simple dressing of lemon juice, honey, and mustard ties everything together, creating a dish with a satisfying texture and bright flavor. Perfect for a quick, flavorful lunch or a casual side, it highlights how toasted nuts can elevate fresh ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup raw cashews preferably unsalted
  • 1 large cucumber peeled or unpeeled based on preference
  • 1 yellow bell pepper bell pepper seeded and diced
  • 3 radishes radishes sliced thin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey or maple syrup for vegan
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Place raw cashews in a dry skillet over medium heat. Toast, stirring frequently, for about 3-4 minutes until they turn golden brown and smell nutty. Remove from heat and let cool.
  2. While the cashews cool, chop the cucumber into bite-sized pieces, slice the radishes thin, and dice the bell pepper. Place all the chopped vegetables into a large mixing bowl.
  3. In a small bowl, whisk together lemon juice, honey, Dijon mustard, and olive oil until the dressing is smooth and slightly frothy.
  4. Pour the dressing over the chopped vegetables and toss gently to coat everything evenly.
  5. Roughly chop the cooled, toasted cashews and sprinkle them over the salad.
  6. Gently toss the salad again to distribute the nuts without breaking them, then let it sit for 5 minutes to allow flavors to meld.
  7. Serve immediately, garnished with extra cashews if desired, and enjoy the crunchy, fresh flavors.