Quick “Meaty” Salad by Chef Joi

Sometimes you just want something quick and versatile.  This recipe exceeds all expectations.  You can actually prepare this without any electricity.  So it could be a great recipe for camping or on the road.  Just gather the ingredients, chop a bit, mix and enjoy.



The texture is what makes this salad so enjoyable

Quick “Meaty” Salad by Chef Joi

This is a quick and easy salad to put together in a short period of time.

1 t Dill

½ t Curry Powder

1 t Parsley, dried

2 T Lemon Juice

2 c Cashews

½ Medium Red Onion

4 Green Onions

1 Medium Cucumber

1 Celery Stalk

½ Apple

Sea Salt


In a bowl, mix the lemon juice, dill, curry and parsley.  Allow to marinate while you prepare everything else.

Remove most or all of the skin from the cucumber.  I like to have the flavor that the skin provides.  Remove the seeds from the cucumber.  Chop the cucumber, onions and celery.  Cube the apple in ¼” cubes.  Put the chopped vegetables and cubed apple in the bowl. Toss a bit to cover everything.

Place the cashews in the food processor and process only to break them down a little bit.  You do not want the nuts to be too small.  As an option you can chop with a knife or place the cashews between two towels and hit with a mallet.  Add to the bowl and mix well.

Add sea salt and pepper to taste.  Be sure to taste your salad so you don’t over salt or pepper.  I never need to add more than pinch of either.

Enjoy now or refrigerate for at least an hour to allow the flavors to meld together.



1 – Many have remarked that this salad puts them in the mind of chicken salad.   Not so much the taste as the texture.

2 – Serve on lettuce leaves or wrapped in collard or kale leaves.  Also would be good along with flax crackers.

3 – To kick this salad up a notch, try adding raisins, tomatoes and avocado.  Wow, what a treat!

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