The Pioneer Woman Tasty Kitchen
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Greek Healthy Broccoli Salad

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Level: Easy

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Description

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!

Ingredients

  • FOR THE DRESSING:
  • 1 cup Raw Cashews, Soaked In Water Overnight (140g)
  • 6 Tablespoons Water
  • 2 Tablespoons Fresh Lemon Juice, (don't Use From The Bottle)
  • 1  Medium Lemon, Zested
  • 1-¼ teaspoon Dried Oregano
  • 1 teaspoon Fresh Garlic, Minced
  • ¾ teaspoons Sea Salt
  • ¾ teaspoons Dried Basil
  • ¾ teaspoons Dried Thyme
  • Pinch Of Pepper
  • FOR THE SALAD:
  • 5 cups Broccoli, Chopped Into Bite-sized Florets
  • 1-½ cup Cherry Tomatoes, Halved
  • ½ cups Pitted Kalamata Olives, Halved
  • 6 Tablespoons Red Onion, Diced
  • 1  Large Cucumber, Halved And Thinly Sliced

Preparation

Drain water from cashews and place into a high-powered food processor. Add 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 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. Devour.

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