This salad is five ingredients and fifteen minutes: diced avocado, halved cherry tomatoes, red onion, cilantro, and toasted cashews, pulled together with a lime-and-olive-oil dressing. The cashews do real work here โ they add enough protein and fat to make a bowl of this an actual meal rather than a side. It holds up well at room temperature, which makes it useful for cookouts, packed lunches, and anything else where a cold kitchen isnโt an option.
Before you start
The only technique that genuinely matters is toasting the cashews properly. A dry pan over medium heat, stirring constantly, for about five minutes โ pull them when theyโre golden and fragrant, then spread them on a plate to cool completely before they go near the salad. Warm cashews steam everything around them and go soft within minutes. The second thing worth getting right is the dressing: whisk the olive oil and lime juice until they actually emulsify rather than just pooling separately. A tight emulsion clings to avocado and tomato instead of collecting at the bottom of the bowl. Dress it at the table โ a pre-dressed salad goes limp fast.
Common problems and fixes
- Avocado turns brown before serving: Cut the avocado last, right before you toss the salad. If you need to prep ahead, toss the diced pieces in a little of the lime juice from the dressing โ the acid slows oxidation significantly.
- Red onion is too sharp and dominates: Soak the sliced onion in cold water for ten minutes, then pat dry. This pulls out the harsh sulfur compounds without losing the crunch or color.
- Salad tastes flat even after seasoning: Lime juice loses its brightness quickly. Use freshly squeezed juice right before dressing the salad, not juice thatโs been sitting. A small pinch of extra salt on the avocado pieces before tossing also helps the flavors come forward.
- Cashews lose their crunch after a few minutes: Donโt add them until the moment you serve. Even a short sit in a dressed salad softens them. Keep them in a separate small bowl and scatter them on each portion individually if youโre serving over time.
- Dressing separates and pools at the bottom: Whisk more vigorously, or add a very small pinch of salt to the oil before adding the lime juice โ salt helps the emulsion hold. Alternatively, add the lime juice first, then drizzle in the oil while whisking steadily.
Storage and make-ahead
This salad does not store well once assembled โ the avocado softens and the tomatoes release liquid within a couple of hours. If you want to get ahead, prep the components separately: toast and cool the cashews up to three days in advance and keep them in an airtight container at room temperature; slice the onion and refrigerate it in water; halve the tomatoes and refrigerate them uncovered on a paper towel to stay dry. The dressing keeps in a small jar in the fridge for up to five days โ just shake it before using. Dice the avocado and assemble everything fresh when youโre ready to eat. If you have leftovers, press plastic wrap directly onto the surface of the salad to limit air contact and eat within a few hours; expect some browning regardless.
Brazilian Avocado and Cashew Salad
Ingredients
Salad
- 2 whole ripe avocados Hass variety preferred, peeled and diced
- 1 cup raw cashews lightly toasted for added flavor
- 1 cup cherry tomatoes halved
- ยผ cup red onion thinly sliced
- 2 tablespoons fresh cilantro chopped
Dressing
- 3 tablespoons olive oil high quality
- 1 whole lime juiced
- ยฝ teaspoon sea salt to taste
- ยผ teaspoon ground black pepper freshly ground
Instructions
- Begin by lightly toasting the raw cashews in a dry pan over medium heat for about 5 minutes, or until they turn golden brown and emit a nutty aroma. Set aside to cool.
- In a large bowl, gently combine the diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- In a small mixing bowl, whisk together the extra virgin olive oil, lime juice, sea salt, and freshly ground black pepper until emulsified. Adjust seasoning to your taste.
- Drizzle the dressing over the salad and toss gently to coat without mashing the avocados.
- Scatter the toasted cashews over the salad just before serving for extra crunch.
Notes
Nutrition
Frequently asked questions
Can I use roasted salted cashews instead of raw?
Yes, but skip the toasting step and taste the dressing before adding any salt. Pre-roasted cashews are already seasoned, and the salad can turn out noticeably salty if you add the full half teaspoon of sea salt without adjusting.
How do I know if my avocados are ripe enough?
A ripe Hass avocado yields to gentle pressure from your thumb but doesnโt feel mushy. If yours are firm, leave them at room temperature for one to two days โ donโt refrigerate them until theyโre ripe, or the ripening process stalls.
Can I add a protein to make this more filling?
Canned black beans, rinsed and drained, fold in easily and add both protein and fiber without changing the flavor profile much. A cup of beans across four servings adds roughly seven grams of protein per bowl and keeps the dish fully plant-based.