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Crunchy Cashew Veggie Salad

This vibrant salad combines crisp lettuce, thinly sliced red onion, and toasted cashews for a satisfying crunch and bright flavor. The dressing, made with fresh lemon juice, honey, and olive oil, coats the greens lightly, enhancing their natural freshness. It’s a quick, no-fuss dish with a delightful mix of textures and a pop of citrusy brightness.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup cashew nuts preferably unsalted, for toasting
  • 4 cups romaine or butter lettuce washed and torn into bite-sized pieces
  • 1/4 cup red onion thinly sliced, soak in cold water if too sharp
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon honey or maple syrup for vegan option
  • 3 tablespoons olive oil extra virgin preferred
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon pepper freshly ground

Equipment

  • Large skillet
  • Mixing bowls
  • Sharp Knife
  • Cutting Board
  • Juicer or reamer
  • Measuring spoons

Method
 

  1. Toast the cashew nuts in a dry skillet over medium heat, stirring frequently, until they turn golden and fragrant—about 3 to 4 minutes. Transfer to a plate to cool.
  2. In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper until the dressing is smooth and slightly emulsified.
  3. Thinly slice the red onion and soak the slices in cold water for about 10 minutes to mellow their sharpness, then drain well.
  4. In a large mixing bowl, toss the greens with the dressing until they are lightly coated, then add the soaked onion slices and cooled toasted cashews.
  5. Gently fold the ingredients together, ensuring the greens are evenly coated without bruising, and check the seasoning, adding more lemon or salt if desired.
  6. Serve the salad immediately for the best crunch, or refrigerate for up to 30 minutes if needed, but enjoy it fresh for optimal texture.