Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 56 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes (plus overnight soaking time for cashews)
  • Cook Time: 0 minutes
  • Total Time: 9 hours 15 minutes (including soaking and chilling time)
  • Yield: 8 servings
  • Category: Salad
  • Method: Blending
  • Cuisine: Greek
  • Diet: Vegetarian

Description

This Greek Healthy Broccoli Salad offers a vibrant and nutritious twist on traditional broccoli salad by using a creamy cashew-based dressing infused with fresh herbs and lemon. Packed with fresh broccoli florets, cherry tomatoes, cucumbers, kalamata olives, and red onion, it’s a refreshing, flavorful, and wholesome dish perfect for a light lunch or side at any meal.

Ingredients

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

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

  1. Prepare the Cashews: Drain the water from the cashews that have been soaked overnight to soften them, and place the cashews in a high-powered food processor.
  2. Make the Dressing: Add water, lemon juice, lemon zest, dried oregano, minced garlic, sea salt, dried basil, dried thyme, and freshly ground black pepper to the food processor with the cashews. Blend on the lowest speed, gradually increasing to the highest speed, until the mixture is completely smooth and creamy, approximately 2 to 4 minutes. Scrape down the sides of the processor as needed to ensure even blending.
  3. Combine Salad Ingredients: In a very large bowl, combine the chopped broccoli florets, halved cherry tomatoes, thinly sliced cucumber, diced red onion, and halved kalamata olives.
  4. Toss With Dressing: Pour the prepared cashew dressing over the vegetables and toss thoroughly to evenly coat all ingredients with the creamy dressing.
  5. Chill the Salad: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour, preferably overnight, allowing the broccoli to soak up the flavors of the dressing and the salad to chill.
  6. Final Seasoning and Serve: Before serving, taste the salad and adjust the seasoning with additional salt and freshly ground pepper as needed for perfect flavor balance. Serve cold or at room temperature.

Notes

  • Soaking cashews overnight softens them for a creamy dressing without the need for dairy.
  • Make the salad a day ahead to enhance the flavors and ensure the broccoli becomes tender yet crisp.
  • You can substitute kalamata olives with green olives if preferred.
  • For extra protein, consider adding chickpeas or grilled chicken on the side.
  • Use a high-powered blender or food processor to ensure the dressing is ultra-smooth.

Find it online: https://slsrecipes.com/greek-healthy-broccoli-salad-with-cashew-lemon-dressing-recipe/