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Cashew Crunch Salad

This vibrant salad combines fresh greens with toasted cashews that add a satisfying crunch and smoky aroma. It features a bright, lemony dressing that ties the ingredients together, creating a textural and flavor contrast that feels lively and satisfying. The final dish showcases crispy nuts and tender greens, perfect for a quick, flavorful meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1 cup cashew nuts raw or unsalted
  • 6 cups greens such as romaine, spinach, or arugula
  • 1 large lemon for juice and zest
  • 3 tablespoons olive oil extra virgin preferred
  • 1 teaspoon honey or maple syrup for vegan
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Skillet
  • Baking sheet
  • Whisk

Method
 

  1. Preheat the oven to 180°C/350°F. Spread the cashew nuts evenly on a baking sheet and toast in the oven for about 8-10 minutes, stirring halfway through, until they turn golden brown and smell fragrant.
  2. Meanwhile, wash and chop your greens into bite-sized pieces, then place them in a large mixing bowl. Zest the lemon directly over the greens for extra citrus aroma.
  3. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until the dressing is emulsified and slightly thickened, releasing a fresh citrus aroma.
  4. Once the cashews are toasted and golden, remove them from the oven and let cool slightly. Roughly chop or leave them whole, depending on your preference.
  5. Add the toasted cashews to the greens, then drizzle with the dressing. Toss gently but thoroughly, ensuring the greens are coated and the nuts are evenly distributed, creating a crunchy, vibrant mixture.
  6. Serve immediately to enjoy the full crunch of the toasted cashews and the fresh, bright flavors of the greens and lemon dressing.