Description
Chopped cucumbers and tomatoes are tossed with mint, toasted cashews, cumin seed, lime, shallots, and salt for a simple and fresh summer salad. This vegan and gluten free salad comes together in just 10 minutes with 8 ingredients!
Ingredients
- 1 small shallot
- 1 lime
- 1 pint cherry tomatoes
- 1 medium/large slicing cucumber
- 2/3 cup raw cashews, toasted
- 1/3 cup mint leaves
- 1/2 tsp whole cumin seeds, toasted
- sea salt, to taste
Instructions
Mince your shallot and add it to a mixing bowl. Cut your lime in half, the squeeze the juice from the lime half over the minced shallots. Stir, then set this aside while you prep everything else.
Cut your cherry tomatoes into halves or quarters depending on how large they are. Cut your cucumber in half lengthwise, then cut into roughly 1/8 or 1/4-inch thick slices (see photos). Add the tomatoes and cucumbers to your mixing bowl with the shallots and lime juice. You can either leave the cashews whole (my favorite) or roughly chop them, then add them to the bowl. Roughly chop the mint and add it to the bowl along with the toasted cumin seeds. Toss well to combine. Taste the salad and add more salt to season and more lime juice as needed.
Serve immediately and enjoy!
Notes
- To toast your cumin seeds, add them to a dry pan set over medium heat. Shake the pan as it heats up to move the seeds around and keep them from burning. Once they become highly fragrant and have darkened slightly in color, they’re ready!
- I recommend adding the salt to the salad right before you eat it as it will start to draw moisture out of the cucumbers and tomatoes.
- Prep Time: 10 minutes
- Category: salad