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!
Transport yourself from your humble kitchen to the sun-kissed Mediterranean land of ancient ruins, azure waters, and vibrant flavors with this simple and healthy salad!
Crispy and crunchy broccoli is mixed with all your favorite veggies and slathered in an oh-so creamy cashew sauce, bringing together vibrant summertime flavors in every bite.
This Greek-inspired salad combines the tanginess of fresh lemon juice, the richness of kalamata olives, and the aromatic warmth of oregano, basil, and thyme. Each mouthful bursts with juicy cherry tomatoes, refreshing cucumber, and a hint of red onion for just the right amount of zest. It’s a deliciously healthy, plant-based twist on classic Greek flavors that’s ideal for any occasion—from a light lunch to a satisfying side.
Is this Broccoli Salad Healthy?
Yes, this broccoli salad is healthy! It’s packed with fresh, wholesome veggies like broccoli, cucumber, and tomatoes that will keep you full and energized, while the creamy cashew dressing and olives provide healthy fats. With tons of flavor from the lemon, herbs, and garlic, you also don’t need to add much salt or any oil!
To make it even healthier, consider adding extra vegetables such as red bell peppers, grilled asparagus tips, or chopped watercress.
As a contemporary take on classic Greek flavors, adaptations have been made to make this salad paleo-friendly, vegan-friendly, gluten-free, dairy-free, and Whole30-compliant.
A Taste of Greece
This broccoli salad draws inspiration from the wholesome traditions of Greek cuisine, which is known for its emphasis on fresh vegetables, herbs, and healthy fats.
Central to this salad are ingredients that echo the classic Greek horiatiki salata, which typically features tomatoes, cucumbers, onions, and olives dressed with olive oil and vinegar. Originally made with whatever seasonal garden vegetables were available, this salad is a peasant dish that has been enjoyed in Greece for hundreds of years. Served with crusty bread or pita, the salad is great on its own, but it also does well as a side when paired with grilled meats or seafood.
The ingredients that set our salad apart from the traditional Greek recipe are the broccoli (which we add for extra fiber) and the cashew nuts. By removing the classic feta cheese and incorporating a rich and vegan-friendly cashew dressing, you’re still getting that tangy, salty, and rich flavor profile, but in a dairy-free way.
How to make ahead and store
Bear in mind that the salad will need to chill for at least an hour. You can also chill it overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but for the best flavor and crunch, eat the salad soon after it’s made.
Serving Suggestions
Keep the sunshine-soaked theme going and make a whole Greece-inspired spread for dinner! Start by serving this Greek Fava (Split Pea Dip) as a tasty appetizer. As your main, serve the salad alongside these Greek Healthy Turkey Quinoa Stuffed Bell Peppers, which can easily be veganized by replacing the ground beef with mock ground “beef” and the feta with a plant-based version. If you’re really hungry, a side of Greek Fries would work well, too.
Recipe
Ingredients
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
- 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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