Celery and Cashew Salad

A salad full of crunch and subtle flavours.

This salad is simple to prepare and the combination of ingredients will be an interesting variation in your salad repertoire. The flavours make it suitable to serve with many dishes; and the high protein content of the nuts makes this a satisfying inclusion for any meal of salads.

Diets for which Celery and Cashew Salad is suitable:

Diary Free, Diabetic, Gluten Free, Paleo, Vegan and Vegetarian.


Preparation: 5 mins | Cooking: 10 mins | Serves: 2-4

4 sticks celery
1 tsp vegetable oil
1/4 cup cashew nuts*
1 tbsp lemon juice
1/4 tsp black pepper, cracked**


BOIL water, adding salt to preserve colour of celery.
SLICE celery diagonally into pieces of similar size to cashew nuts.
ADD celery to the water and turn the water off.
COOK celery for 3 minutes – it will remain crunchy.
DRAIN the water off the celery and run under cold water.
HEAT oil in a fry pan.
ADD cashews to the pan and cook for a minute, long enough for the cashews to develop a light brown colour.
ADD the celery to the cashews and cook further for one minute.
REMOVE from the heat and add the lemon juice.
PLATE and add pepper.


– Serve warm or at room temperature (if left to stand for long the celery shall lose some of its vibrant green colour).


* Replace cashew nuts with peanuts.
** Add a little spice for variation, eg paprika or cayenne.

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