From the Wikipedia cashew entry:

"Although a nut in the culinary sense, in the botanical sense the fruit of the cashew is a seed. The seed is surrounded by a double shell containing a dermatogenic phenolic resin, urushiol, a potent skin irritant toxin also found in the related poison ivy. Some people are allergic to cashew nuts, but cashews are a less frequent allergen than nuts or peanuts."
…
"The urushiol must be removed from the dark green nut shells before the seed inside is processed for consumption; this is done by shelling the nuts, a somewhat hazardous process, and exceedingly painful skin rashes (similar to poison-ivy rashes) among processing workers are common."

That's the technicality. However, if you don't have a sensitivity to them, I'm A-OK with keeping them in your diet. I guess the question is, how do you know if you're sensitive? Give them up, then reintroduce them and see if you have a reaction. So… this one is your call.

Canned salmon – check your ingredients and make sure there aren't any additives or fillers. I prefer smoked salmon (wild Alaskan), in the seafood section of your local grocer. Eat cold with avocado or fresh chunks of honeydew melon. Super yum.

Olives – yep, as long as they're natural and not soaked in some kind of crappy oil, or preserved with a bunch of chemicals. I love egg whites with steamed spinach and Greek olives for breakfast.

Beets – heck, yes.

Cashews are fruit and the part you're eating is a seed, so it's paleo. I looked it up because I'm a fan of cashews AND they're an ingredient in my favorite larabars – key lime pie.

I just bought a crap ton of larabars online and I'd recommend that others do the same. They're $18 for a box of 16 at netrition.com (http://www6.netrition.com/cgi/prices.cgi?manu_id=399), which is the best price I've seen anywhere.

Also, while I have no problem avoiding foods, I wonder if I have the quantities right. How many nuts are ok? How many of those Whole Foods date bars rolled in coconut? (Thanks Sadie!)