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Cashew Crunch Salad

This vibrant salad combines crisp greens, chewy dried fruits, and toasted cashews for a delightful mix of textures and flavors. The key techniques include toasting nuts and tossing ingredients with a tangy, honey-sweetened dressing, resulting in a visually appealing dish with a satisfying crunch. Perfect for quick lunches or relaxed weekend dinners, it offers a fresh, crunchy bite every time.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashew nuts preferably raw or unsalted
  • 1/2 cup dried apricots chopped into small pieces
  • 4 cups mixed greens such as lettuce, arugula, or spinach
  • 2 carrots carrots peeled and cut into matchsticks
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 tablespoon olive oil extra virgin preferred
  • pinch salt

Equipment

  • Skillet
  • Chef's knife
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Place the cashews in a dry skillet over medium heat. Toast, stirring frequently, for about 5 minutes until they turn golden brown and emit a fragrant, nutty aroma. Remove from heat and set aside to cool.
  2. While the nuts toast, peel the carrots and slice them into thin matchsticks. Prepare the dried apricots by chopping them into small, bite-sized pieces. Set all aside.
  3. In a large mixing bowl, whisk together the lemon juice, honey, a pinch of salt, and olive oil until the dressing is smooth and slightly emulsified. This creates a bright, tangy base.
  4. Add the greens, carrots, dried apricots, and toasted cashews to the bowl. Gently toss everything together, allowing the dressing to coat each ingredient evenly. The greens should look vibrant, and the nuts and fruits should be evenly distributed.
  5. Give the salad a final gentle toss to make sure all ingredients are well coated with the dressing, and serve immediately to enjoy the crisp texture and fresh flavors.

Notes

For extra flavor, sprinkle fresh herbs like mint or basil just before serving. The salad is best enjoyed immediately for maximum crunch but can be refrigerated for up to 2 hours if needed.