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Creamy avocado, crunchy cashews, soft herbs and drinkable salty-sweet-sour Thai dressing for a light vegan supper. Plenty of protein and healthy fats. Loads of ideas to make it suitable for everyone in your family.

Creamy avocado, crunchy cashews, soft herbs and drinkable salty-sweet-sour Thai dressing for a light vegan supper. Plenty of protein and healthy fats. Loads of ideas to make it suitable for everyone in your family.I have mentioned the avocado and cashews, but didn’t want to scare you by mentioning one of the other key ingredients in this rather heavenly salad. It is an ingredient that I usually cannot abide with anything other than a bowl, and perhaps a squirt of lime.

Not to sound like Dr Suess, but I don’t want it upside down on a cake, embedded in a perfectly good pizza, or plonked into a Chinese meal. No, no, no. Can you guess what it is?

I am assuming that you are like me. 😉

pineapple.jpgPineapple. Perfectly ripe white or golden pineapple needs nothing at all but itself. Its sugar-dripping self. Like a sun-warmed, just-picked peach or mango, your best accompaniment is always going to be a sink. Or bath, if you are lucky.

Messing with any of these is like a slap in the face to Mother Nature. Peel it, shove it in your gob and get over any pretension of improving it. You won’t.Creamy avocado, crunchy cashews, soft herbs and drinkable salty-sweet-sour Thai dressing for a light vegan supper. Plenty of protein and healthy fats. Loads of ideas to make it suitable for everyone in your family.

I’ve made a notable exception to my exceptionally purist stance for this summery, fresh vegan meal salad. It just goes.

And how it goes. Leave it out at your peril. The zing, the sweet, the perfume. Heaven on a plate. It won’t beat eating slices of just-cut pineapple on a paradisiacal island from whence it was grown; or over the kitchen sink, juice whizzing everywhere. But it might come close.

I’m away to the bath…


Fragrant Thai Avocado and Cashew Salad

  • Servings: 2
  • Difficulty: easy
  • Print

This mix of soft herbs and avocado, crunchy cashews, bursting pineapple and the drinkable dressing is heavenly; the key is to have everything chopped, sliced and otherwise prepped before assembling.

Add cooked chicken or prawns if you aren’t bothered about keeping it vegan. Play with other additions, too: blanched mung bean sprouts, shredded carrot, fried tofu, spring onions. But don’t forget the pineapple. It’s a knockout. And the salad is full of healthy, satisfying fats, too.

Amounts are approximate; use weights and measures as you see fit. The dressing will do for two plates. Enjoy. xx

Two large handfuls of watercress or rocket (or spicy leaves of any kind) OR spinach, rocket, watercress salad mix

1/4 small ripe pineapple, peeled, cored and thinly sliced or as chunks (you may have ore than needed here)

1/4 (English/hothouse) cucumber, deseeded and thinly sliced

Handful of radishes, topped, tailed and thinly sliced

Coriander/cilantro leaves, picked over – about a palmful

Mint leaves (Vietnamese if you can get it), picked over – about a palmful

50-75g raw cashews, either roasted in a 180C oven for 8 minutes or dry-toasted in a pan on the hob, cooled

2 heaped tbsp puffed brown rice or quinoa, lightly toasted in oven or dry pan – optional

2 heaped tbsp large coconut flakes, lightly toasted as above

1 small ripe, creamy avocado, sliced

2 tbsp crispy, salt-free shallots (found in tubs in any Chinese supermarket and many grocery stores)

Palmful of sprouts, such as quinoa and broccoli (I use Good 4 U Nutrition ones, available at Tesco and Sainsburys)

Lime wedges, to serve

DSC_0227.jpgThe Thai Dressing

1 tbsp light soy sauce, coconut aminos or fish sauce

Juice of half a large lime

Any pineapple juice leftover from your chopping duties

1 fresh red chilli, deseeded and very finely chopped (nibble the tip of the chilli for hotness and judge whether to use it all or not)

1 flat tsp palm sugar or light brown sugar – more to taste


1. Mix of the dressing and set aside for the sugar to melt.

2. Layer all of the ingredients onto each plate, ending with the puffed rice, coconut and shallots. Drizzle over the dressing just before serving.

Variation: add drifts of cooked vermicelli rice noodles for a “Summer Roll” salad.

** If you are reading this from the website Easy Low Cal Recipes, this is published without my permission – as are all other posts of mine on this site. **DSthai-salad6.jpg


28 thoughts on “Fragrant Thai Avocado & Cashew Salad

  1. asz02011961 says:

    Lokks very fresh and delicious!

  2. asz02011961 says:

    Pardon! Looks very fresh and delicious!

  3. Wow, so fresh and enticing.

  4. Archana says:

    Looks amazing!!

  5. Looks so amazing! 💝💝

  6. superfitbabe says:

    Thai flavors are my absolute faves! This is amazing. The pineapples and cashews probably complement each other like a dream! And that spicy sauce on top is pure perfection!

    1. Thanks so much, Cassie. You are always so kind. 🙂

  7. This is a salad after my own heart. I do grow weary of salads at times. Never thought I’d say that, but lately I do. This one just makes me want to gobble it up, and I know the pineapple is a big part of that. Terrific recipe.

    1. It’s too soon in the summer season here in Scotland to be jaded by salads but I do know what you mean. By September I’m willing it to be soup season! I’m glad this appeals. Thank you for your kind comment.

      1. Fortunately, I live where we have plenty of cool days to make soup all year long!

      2. I could probably get away with soup for about 50 weeks out of the year! Scotland is gorgeous but not especially warm. 😉

  8. Margot says:

    Oh, that looks amazing. I can imagine enjoying it for lunch… I need to get some avocados asap, I have cashews 🙂

  9. wow, this looks so good, I’ll be making it tomorrow. Thanks Kellie

  10. Exceptional

  11. It’s as if you designed this salad just for me. 😉 I really love everything about it. I wouldn’t have automatically thought to add pineapple but I can see how it goes perfectly once looking through the recipe. An unexpected but welcome swap for mango or papaya.

    1. I’m not keen on the green papaya/green mango thing – it doesn’t agree with my digestion. But pineapple has that sweet yet npippy edge that I think goes really well in this instance. I wish I could share this salad with you, Katie. 🙂

  12. We never saw much in the way of avocado when we were in Thailand, which I think is such a shame as I missed it and I think Thai flavours would go so well with it. So, I am very happy to see this salad!

    1. I love the creaminess of avocado, and of course the lovely, buttery fat. I just thought it would go well here. And I think that it does.

  13. juliableck says:

    Wow this sounds incredible! It’s rare that I see a salad and go, “YUM!”, but this one really did the trick. Thai flavors are so awesome and could dress up any normally boring dish. Thanks for sharing! Julia

    1. Thanks so much, Julia. High praise indeed!

  14. fabfood4all says:

    Wow Kellie this salad just looks totally awesome. I’ve never heard of those shallots before but sadly don’t know of any Chinese supermarkets around here.

    1. Thanks! You can fry your own thinly sliced shallot rings or just leave them out, Camilla.

  15. Kellie, you did a wonderful job in this post. Thanks for sharing this recipe with us. It looks fascinating and yummy. I can’t wait to try it out with my kids. Awesome post, kudos!!!

  16. Eb Gargano says:

    This looks so lovely, Kellie. Like you I am not a huge fan of pineapple with things, but I can really see how it would work in this salad 🙂 Eb x

  17. stateeats says:

    Oh these flavors and textures, just perfect. I have never put pineapple in a salad, you’ve inspired me to try it. – Kat

  18. I am a fan of pineapple. This looks delicious Kellie.

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