Place the cashews in a dry skillet over medium heat. Stir often as they toast, listening for a gentle crackle and watching for a golden-brown color, about 3–5 minutes. Once fragrant, transfer to a plate to cool.
Chop the cooled cashews coarsely, aiming for bite-sized pieces that will add crunch without overpowering the salad.
Prepare your vegetables by thinly slicing the cucumber, radishes, and red onion. Keep the slices uniform for an even, appealing look.
In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until the dressing is bright and emulsified, with a slightly thickened texture and a fresh lemon aroma.
In a large mixing bowl, toss the sliced vegetables with the dressing until everything is evenly coated and vibrant.
Add the toasted, chopped cashews on top of the dressed vegetables, just before serving, to preserve their crunch and smoky aroma.
Garnish with freshly chopped herbs for a burst of color and freshness, then give the salad a gentle toss to combine everything.
Serve immediately to enjoy the full crunch of the cashews and the crispness of the vegetables, or chill briefly for a refreshing variation.