Description
This Greek Healthy Broccoli Salad offers a fresh, vibrant medley of broccoli, cherry tomatoes, cucumber, red onion, and Kalamata olives, all coated in a creamy, herby, and naturally vegan cashew-based dressing. Packed with Mediterranean flavors and rich in nutrients, this salad makes for a perfect healthy side or light lunch, fitting into various diets including vegetarian and gluten-free.
Ingredients
Units
Scale
For the Dressing:
- 1 cup raw cashews (140g), soaked in water overnight
- 6 tablespoons water
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 whole medium lemon
- 1 1/4 teaspoons dried oregano
- 1 teaspoon fresh garlic, minced
- 3/4 teaspoon sea salt
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried thyme
- Pinch of freshly ground black pepper
For the Salad:
- 5 cups broccoli, chopped into bite-sized florets
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 6 tablespoons red onion, diced
- 1 large cucumber, halved and thinly sliced
Instructions
- Prepare the Cashews: Drain the water from the soaked cashews and place them in a high-powered food processor.
- Make the Dressing: Add the remaining dressing ingredients (water, lemon juice, lemon zest, oregano, garlic, sea salt, basil, thyme, and black pepper) to the food processor with the cashews. Start blending on the lowest speed, gradually increasing to the highest. Blend until completely smooth and creamy, about 2 to 4 minutes, scraping down sides as needed.
- Combine Salad Ingredients: In a very large bowl, add the chopped broccoli florets, cherry tomato halves, sliced cucumber, diced red onion, and halved olives.
- Toss With Dressing: Pour the prepared cashew dressing over the vegetables and toss well until all the ingredients are evenly coated.
- Chill the Salad: Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor, to allow the broccoli to absorb the dressing.
- Final Seasoning and Serve: Once chilled, taste the salad and add extra salt and pepper if needed before serving.
Notes
- For even creamier dressing, soak cashews longer (overnight is best).
- The salad tastes even better after being chilled overnight.
- For extra crunch, add a handful of toasted nuts or seeds before serving.
- Dressing can be made ahead and stored separately for up to 3 days.
- Feel free to add feta cheese if not vegan or keep it strictly plant-based.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
