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Cashew Crunch Salad

A vibrant, crunchy salad featuring crisp lettuce, juicy cherry tomatoes, refreshing cucumbers, and roasted cashews for added texture. The dish combines fresh ingredients with a light dressing, resulting in a colorful, satisfying final presentation with delightful crunch in every bite.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh lettuce, chopped preferably romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, sliced
  • 1/2 cup roasted cashews preferably unsalted
  • 2 tablespoons olive oil for dressing
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon honey optional for sweetness
  • Salt and pepper to taste

Equipment

  • Salad bowl
  • Baking sheet
  • Skillet
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 350°F (175°C) and spread the cashews on a baking sheet. Roast for about 8-10 minutes, shaking the pan halfway through, until golden and fragrant. Remove and let cool.
  2. While the cashews cool, wash and chop the lettuce, halve the cherry tomatoes, and slice the cucumbers. Place all the fresh vegetables into a large salad bowl.
  3. Once the roasted cashews are cool enough to handle, roughly chop them and add to the salad bowl for that perfect crunch.
  4. In a small jar or bowl, whisk together olive oil, lemon juice, honey, and a pinch of salt and pepper to make a simple dressing. Adjust seasoning to taste.
  5. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. The vibrant colors and fresh aroma should be inviting.
  6. Serve immediately, allowing the crunchy cashews to provide that satisfying texture with every bite. Enjoy the fresh, flavorful, and texturally interesting salad!

Notes

For extra flavor, add a sprinkle of feta cheese or fresh herbs like basil or cilantro.