Fruit and Nut Salad with Chilli and Lime

A vibrant, crunchy salad that’s light enough to start a festive meal.

This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

Serves: 4
Preparation: 10 mins


For the dressing:

1 tbsp olive oil
1 tbsp sweet chilli sauce
½ tsp soy sauce*
1 lime, juiced

For the salad:

100g of your favourite salad leaves (we like lamb’s lettuce, rocket or chicory)
160g Cauldron marinated tofu pieces
1 apple, cored and diced
1 pear, cored and diced
1 carrot, cut into ribbons or fine strips
¼ red onion, sliced very thinly
½ cucumber, halved lengthways, watery centre discarded, peeled into ribbons
50g mixed seeds (such as pumpkin or sunflower)
50g mixed nuts (such as cashews or peanuts), roughly chopped

To garnish:

A few fresh coriander leaves, roughly chopped


1. To make the salad dressing, combine all the ingredients in a bowl and whisk together using a fork. Whisk again just before serving.

2. To serve, divide the leaves between four plates, top with the tofu and add the rest of the salad ingredients, finishing with the seeds and nuts.

3. Just before serving, drizzle a little dressing over each salad and scatter with the coriander.

*Gluten-free soy sauce is available in most supermarkets.

Fruit and Nut Salad with Chilli and Lime

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