про еду

про еду

пятница, 9 июня 2017 г.


This low carb Greek healthy broccoli salad is so creamy you’ll never know it’s vegan and paleo friendly and whole30 compliant! It’s an easy, healthy side dish that’s perfect for spring potlucks!



For the dressing:

  • 1 Cup Raw cashews, soaked in water overnight (140g)
  • 6 Tbsp Water
  • 2 Tbsp Fresh lemon juice, (don't use from the bottle)
  • Zest 1 whole medium lemon
  • 1 1/4 tsp Dried oregano
  • 1 tsp Fresh garlic, minced
  • 3/4 tsp Sea Salt
  • 3/4 tsp Dried basil
  • 3/4 tsp Dried thyme
  • Pinch of 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 Tbsp Red onion, diced
  • 1 Large cucumber, halved and thinly sliced


  1. Drain the water from the cashews and place them into a high-powered food processor.  Add in all the remaining dressing ingredients and start the blender on the lowest speed, slowly increasing the speed into it's at the highest speed.  
  2. Blend all the ingredients until smooth and creamy. This will take a good 2-4 minutes and you'll need to stop and scrape down the sides every so often.
  3. Add all of the salad ingredients into a very large bowl.  Add in the dressing and toss until all the vegetables are evenly coated.
  4. Cover and refrigerate for at LEAST 1 hour (this helps the broccoli absorb all the flavor) or up to overnight.
  5. Once chilled, taste and add and salt and pepper if needed. Then, DEVOUR.

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