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!
Crispy-crunchy broccoli swimming in a coating of THICK, mega SUPER DUPER CREAMY and tangy lemon cashew sauce.
Wiiiiiiith a hefty dose of other veggies for nutrition! Flavor! Major texture overload!
This, my friends of the inter-webz, is the broccoli salad of your DREAMS.
Like I told you in the healthy broccoli salad with cashew curry dressing and Healthy Broccoli Apple Salad with Greek Yogurt I am 110% OBSESSED with broccoli salads. So much so that I remember a birthday where I ate SO MUCH broccoli salad that I had to wake Momma FFF up in the middle of the night because I thought I was dying.
Who knew that eating 12 cups of raw broccoli would upset your tummy so much.
You know what though? #WURTHIT.
You’ve already got my full permission to eat the WHOLE bowl of Greek-spiced, vibrantly green broccoli goodness and I am telling you that, no matter what happens in the end, you won’t be sorry that you did.
I feel like we can all agree that creating that majorly addictive quality in broccoli salad is all about NAILING the dressing. It must be hugging each little tree (do you guys call broccoli florets trees too?) in a mega dose of creaminess. SO THICK that it coats the WHOLE salad.
If you dig into the bottom and all the dressing is just POOLING there? JUST NO.
We already learned in the vegan broccoli cheese soup that cashew cream + broccoli = a match made for your food-loving-face, so it’s coming back to swirl it’s smooth, rich yummy self around all the vegetables happening in his Mediterranean trip fo’ yo’ taste buds.
With a little pop of zesty, tangy lemon and flavor-packed herbs for the FRESH.
In other news: I have been eating some form Greek salad almost every day for dinner. Sometimes, it’s just a salad and sometimes it’s stuffed inside some Greek Healthy Turkey Quinoa Stuffed Bell Peppers. If you’re anything like me, you get OBSESSED with one flavor and eat it forever and ever and ever and ever and ever.
Until you get sick of it, and then you don’t eat it for, liiiike, 10 years.
I know that you know what I am talking about.
Either way. I’m still in the “eat-all-the-Greek-salad” stage of my very real life, which is now translating over to your very real life in the form of broccoli salad with juicy tomatoes, crispy cucumber, zippy red onion and those heart-healthy bursts of creamy Kalamata olives.
Something magical happens when all these jam-packed-with-healthy-goodness vegetables hang out together, and it makes you FORGET that your devouring a bowl of SOLELY vegetables, without being one bit mad about it.
Not even craving a paleo magic cookie bar. More salad for me PUHLEASE.
There is VRY VRY important thing to do when making ANY broccoli salad – even one loaded with the usual mayonnaise (don’t do it!) – you must C-H-I-L-L it for AT LEAST an hour.
Really though? Chill it MORE.
More makes it BETTER.
The sauce gets even thicker and the broccoli grabs onto it, absorbing it into each little tree-top of its florets in a way that takes the flavor burst in your mouth from here to HHEERREE!
You know what I mean.
Here’s the low down:
Mix it up. Stir it up. Chill it up. EAT IT UP.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Other Recipes You Might Like:
Mediterranean Low Carb Broccoli Salad
Air Fryer Asian Roasted Broccoli
Ingredients
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
Instructions
- 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.
- 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.
- Add all of the salad ingredients into a very large bowl. Add in 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 up to overnight.
- Once chilled, taste and add and salt and pepper if needed. Then, DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 4 Points+: 4. Old Points: 3
(per 1/8 of the salad)
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