Brazilian cuisine is as diverse and colorful as the country itself, drawing influences from Indigenous, African, European, and Middle Eastern cultures. At the heart of this culinary tradition lies a profound respect for fresh, local ingredients, and this Brazilian Avocado and Cashew Salad beautifully exemplifies that ethos. Bursting with tropical flavors, vibrant colors, and textural contrasts, the dish reflects Brazil’s unique approach to food—simple yet sophisticated, nourishing yet celebratory.
Avocados, known locally as “abacate”, play a prominent role in Brazilian gastronomy, but perhaps not always in the ways one might expect. Unlike in many Western cuisines where avocados are often relegated to savory dishes, Brazilians embrace their naturally creamy texture and mild flavor in both savory and sweet preparations. Avocados are frequently blended into smoothies, sprinkled with sugar, or enjoyed as a light dessert. This recipe, however, leans into the savory side of things, celebrating the fruit’s versatility and pairing it with complementary ingredients for a fresh, wholesome salad perfect for warm climates.
Cashews, another star of this recipe, are a deeply rooted part of Brazil’s agricultural identity. Brazil is home to the “cajueiro” (cashew tree), which grows prolifically in the country’s northeastern region. Interestingly, cashews are cherished not only for their creamy nuts but also for the sweet, tangy fruit to which the nut is attached, known as the cashew apple (“caju”). In this salad, the cashew delivers a delightful crunch and a hint of natural sweetness, balancing the richness of the avocado and the tanginess of the lime dressing.
The supporting cast of ingredients—cherry tomatoes, red onion, and fresh cilantro—are staples in Brazilian salads. Tomatoes bring a juicy burst of flavor to the dish, while red onions add a sharp bite to contrast the creaminess of the avocado. Cilantro, with its bright and citrusy notes, ties all the flavors together, giving this dish its fresh, herbaceous quality. Finally, the lime dressing, a cornerstone of tropical salads, adds just the right amount of acidity to enhance the vibrant medley of flavors.
This salad embodies the spirit of Brazilian cuisine, which thrives on balance—rich and light, creamy and crunchy, zesty and sweet. It’s a reflection of Brazil’s natural bounty and its inventive culinary approach to making the most of every ingredient. Whether served as a light lunch, a refreshing side dish, or even a party salad to share with friends, this recipe carries the warmth and vibrancy of Brazilian hospitality.
Beyond its flavors, this dish is a celebration of Brazil’s culinary heritage, paying homage to its Indigenous roots while embracing the global influences that shape its cuisine today. Simple to make and a feast for both the eyes and the palate, Brazilian Avocado and Cashew Salad is a perfect way to bring a slice of Brazil’s tropical charm to your table. Whether you’re savoring this salad at a backyard barbecue or as part of a weekday meal, you’ll feel transported to the lush landscapes and sun-soaked traditions that inspired it.
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
- ¼ cup red onion thinly sliced
- 2 tablespoons fresh cilantro chopped
Dressing
- 3 tablespoons (affiliate link)olive oil high quality
- 1 whole lime juiced
- ½ teaspoon (affiliate link)sea salt to taste
- ¼ teaspoon (affiliate link)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.