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Chilled Spring Cucumber-Dill Salad with Cashews and Quinoa

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4


  • For the salad:
  • 1/2 cup dry quinoa
  • 1 cup water
  • 12 large asparagus spears
  • 1 large cucumber
  • 1/4 cup unsalted cashews
  • For the dressing:
  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon country Dijon mustard
  • salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly minced dill


  • Place the quinoa and water in a small pot, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 15 minutes or until quinoa fluffs up with a fork. If water evaporates completely, add more in tablespoons.
  • Once the quinoa is cooked, immediately transfer to a bowl, cover and chill in the refrigerator for at least 2 hours, preferably for 12 or more hours.
  • While quinoa chills, prepare the rest: peel the asparagus using a vegetable peeler and set aside. Then, spiralize the cucumbers with Blade B or C. Pat the noodles dry thoroughly, using paper towels. Roughly chop the cashews. Set the asparagus, cucumber noodles, asparagus and cashews aside in the refrigerator in a large mixing bowl.
  • Prepare the dressing: combine all ingredients in a medium bowl and whisk together. Set aside in the refrigerator.
  • Once the quinoa is done chilling, add it to the mixing bowl with the other ingredients, pour over the vinaigrette and toss to combine thoroughly.
  • Serve immediately or chill again in the refrigerator for future use.