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Pear and Cashew Salad

Pear and Cashew Salad

This is a case when small changes lead to a new and wonderful result.

Not so long ago I praised the daikon and pear salad, and now it is a time to introduce my new pear salad.

Over the past couple of weeks I prepared this salad several times – so much we liked it. It tastes so good! In this truly delicious plate I find a harmony of sweet, sour, salty, spicy, juicy, fresh, and crisp tastes. 

I think this salad will please both children and adults. For children I recommend to make it without cayenne pepper, as adults can sprinkle pears with hot pepper directly in their personal salad plates. Cayenne pepper brings amazing sharpness to the sweet-and-sour juicy pear.

This salad is could be a great healthy and refreshing addition to Asian dishes, steaks, poultry, fish, and more.

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Pear and Cashew Salad



2-4 servings


  • 1 ripe but firm pear
  • 4-6 cups baby spinach or salad mix
  • ½ – 2/3 cup roughly chopped cashew nuts
  • Coarse salt
  • Pinch of cayenne pepper
  • Juice of ½ lime
  • 1-2 tsp honey
  • 1-2 tbsp very good quality extra virgin olive oil (finishing oil)




Cut pear into julienne strips or use a mandolin slicer.

Spread salad leaves on a platter.

Put the pear on a bed of salad greens.

Squeeze half a lime over the pear pieces. Lightly sprinkle with salt and cayenne pepper. Drizzle with honey and olive oil. Sprinkle with chopped cashew nuts.

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Cook with pleasure!

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