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Toasted Cashew and Spinach Salad

Hi All!

While I was in NZ on holiday with my family, my sister (who is a chef) made me this salad, and I swear, it is THE BEST SALAD I have ever eaten! It was so simple, but had so much flavour. I insist that you give this a go. Its a light and flavoursome salad, that is simple and incredibly nutritious.

3 leaves Iceberg lettuce
2 handfuls Spinach
1/4 Capsicum
5cm peice Cucumber
1/2 Avocado
10 Cherry tomatoes
8 Medium brown button mushrooms
1/3 Cup Unsalted Cashews
1 Apricot

1/3 cup Olive oil
1/4 cup Balsamic Vinegar
1 Tbsp Wholegrain mustard
3 Tsp Basil Pesto
2 Tsp Honey


Salad: Chop iceberg lettuce and spinach into fine strips. Dice Capsicum, Cucumber, and Avocado into cm cubes. Place all chopped vegetables into a large bowl. Halve cherry tomatoes and place into large bowl with vegetables. Dice the button mushrooms and cook in a tsp of olive oil. Once cooked add to the bowl. Using the leftover oil in the pan, then toast the cashews on a medium heat. Toss every 30 seconds to prevent burning. Once browned add to bowl.

Dressing: Put all ingredients into a blender and blend together until fully combined. Pour dressing over salad*

Slice apricot, and use as a garnish to serve.

*You probably won’t need to use all the dressing, we used about 1/3 of the dressing, and saved the rest for another salad.

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