This low-carb broccoli salad is inspired by the bright flavors of Greece. It's so creamy, crunchy, and flavorful—you'd never guess it's vegan and paleo-friendly!
Course Side Dish
Cuisine Greek
Prep Time 1 hourhour15 minutesminutes
Soaking 8 hourshours
Total Time 9 hourshours15 minutesminutes
Servings 8People, as a side
Calories 137.5kcal
Author Taylor Kiser
Ingredients
For the dressing:
1cup raw cashews(140g) soaked in water overnight
6tablespoonswater
2tablespoonsfreshly squeezed lemon juice
Zest of 1 whole medium lemon
1 1/4teaspoonsdried oregano
1teaspoonfresh garlicminced
3/4teaspoonsea salt
3/4teaspoondried basil
3/4teaspoondried thyme
Pinch of freshly ground black pepper
For the salad:
5cupsbroccolichopped into bite-sized florets
1 1/2cupscherry tomatoeshalved
1/2cuppitted kalamata oliveshalved
6tablespoonsred oniondiced
1large cucumberhalved and thinly sliced
Instructions
Drain the water from the cashews, and place them in a high-powered food processor. Add all the remaining dressing ingredients and process on the lowest speed, then slowly increase the speed until it is at its highest.
Blend all the ingredients until smooth and creamy. This will take a good 2 to 4 minutes, and you'll need to stop and scrape down the sides frequently.
Add all the salad ingredients into a very large bowl. Add the dressing and toss until all the vegetables are evenly coated.
Cover and refrigerate for at least 1 hour (this helps the broccoli absorb all the flavor) or overnight.
Once chilled, taste and add extra salt and pepper if needed.