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Zesty mixed salad

 11 ratings

Prep Time:10 mins

Serves:4 Adults


Zesty mixed salad

Whether it's lettuce and tomato in your favourite lunchtime sandwich or a mixed salad for all the family as part of a picnic, you can give it some extra zest with a squeeze of lemon or lime on top.



  • 1 head lettuce - Romaine, Iceberg or Frisée
  • 2 medium carrots
  • 16 cherry tomatoes
  • 50g / 2 oz. of unsalted cashew nuts


  • ½ tablespoon of olive oil
  • ½ teaspoon of sesame oil
  • ½ tablespoon of balsamic vinegar
  • ¼ dessertspoon of fresh ginger, peeled and grated
  • ½ clove of garlic, peeled and crushed
  • ¼ teaspoon of wholegrain mustard
  • Pinch of brown sugar
  • Freshly ground black pepper, to taste


  1. Wash and dry the lettuce and break the leaves into bite size pieces. Trim and peel the carrots, then grate them finely and cut the tomatoes in half
  2. To roast the cashew nuts, place them on a baking tray and roast in a hot oven for 8 to 10 minutes or until they are starting to brown. Set aside to cool
  3. To assemble the salad, place the lettuce in a large bowl, toss in the tomatoes and cashew nuts and sprinkle everything with the grated carrot
  4. To make the dressing whisk the olive oil, sesame oil and the balsamic vinegar in a bowl until it thickens
  5. Grate the ginger into the mixture, stir in the garlic, mustard and sugar and season with some black pepper
  6. Lightly drizzle over the salad just before serving. As with all salad dressings do make adjustments to the basic recipe to suit your own taste

What you will need

  • Baking tray
  • Chopping board
  • Chopping knife
  • Mixing bowl
  • Vegetable peeler
  • Wooden spoon
  • Whisk

Serving suggestions

Try different veggies in this salad to change it up!

Keep your salads interesting by adding different types of cheese like feta or even grilled haloumi cheese

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