If you are looking for a refreshing, vibrant, and nourishing way to brighten your meals, the Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe is an absolute must-try. This salad bursts with fresh, crunchy veggies tossed in a luscious, creamy cashew lemon dressing that is bursting with herbal notes and tangy brightness. It perfectly balances wholesome ingredients with Greek-inspired flavors, making it both deeply satisfying and fabulously good for you. Whether as a main dish or a stunning side, this salad delivers on texture, taste, and wholesome goodness.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this salad shine. Each element plays its part by adding crunch, color, or flavor that makes the whole come alive. From tender broccoli florets to tangy olives and the creamy cashew-based dressing, these ingredients are straightforward but essential.
- Raw cashews (1 cup): Soaked overnight to create a smooth, creamy base for the dressing.
- Water (6 tablespoons): Helps to thin and blend the dressing to a luscious texture.
- Freshly squeezed lemon juice (2 tablespoons): Adds vibrant citrus brightness that wakes up the salad.
- Lemon zest (from 1 medium lemon): Delivers fragrant, fresh lemon oils boosting the dressing’s aroma.
- Dried oregano (1 1/4 teaspoons): A classic Greek herb, it infuses the dressing with fragrant earthiness.
- Fresh garlic, minced (1 teaspoon): Provides a subtle, savory depth in every bite.
- Sea salt (3/4 teaspoon): Balances and enhances all the fresh flavors.
- Dried basil (3/4 teaspoon): Brings a sweet herbal note to complement the oregano.
- Dried thyme (3/4 teaspoon): Adds a gentle woodsy flavor that rounds out the dressing.
- Freshly ground black pepper (pinch): Lends a mild kick to bring everything together.
- Broccoli florets (5 cups): Crisp, bright, and packed with nutrients, these form the hearty base of the salad.
- Cherry tomatoes (1 1/2 cups, halved): Juicy bursts of sweetness and brilliant color.
- Kalamata olives (1/2 cup, pitted and halved): Their salty, tangy flavor adds Greek authenticity and complexity.
- Red onion (6 tablespoons, diced): Provides a sharp, aromatic crunch.
- Large cucumber (1, halved and thinly sliced): Adds refreshing hydrating crispness.
How to Make Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe
Step 1: Prepare the Cashews
Begin by draining the water from your soaked raw cashews. These soaked nuts are the secret to the salad’s creamy dressing and blending them thoroughly ensures a silky smooth texture that wraps every vegetable with luscious flavor.
Step 2: Make the Dressing
Place the soaked cashews into a high-powered food processor. Add water, freshly squeezed lemon juice, lemon zest, dried oregano, minced garlic, sea salt, dried basil, dried thyme, and a pinch of black pepper. Start blending on the lowest speed then gradually ramp it up to high. Blend for about 2 to 4 minutes, pausing occasionally to scrape down the sides, until the mixture transforms into a creamy, luscious dressing that’s bursting with herbal and citrus notes.
Step 3: Combine Salad Ingredients
In a large bowl, toss together the chopped broccoli florets, juicy cherry tomatoes, thin cucumber slices, diced red onion, and halved Kalamata olives. This vibrant mix of fresh veggies brings texture, color, and that classic Greek flavor profile into one bowl.
Step 4: Toss With Dressing
Pour the creamy cashew lemon dressing over your vegetable medley and toss thoroughly to ensure every bite is evenly coated. This step is where the salad truly comes together, marrying fresh, crisp vegetables with the rich, tangy dressing.
Step 5: Chill the Salad
Cover the bowl and refrigerate for at least 1 hour. If you can wait overnight, the flavors will marry even better, allowing the broccoli to absorb the dressing and all the herbs to infuse perfectly. This chilling step creates that delightful depth of flavor that is signature to this Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe.
Step 6: Final Seasoning and Serve
Before serving, give your salad a gentle toss and taste. Add extra sea salt and freshly ground black pepper if needed to tailor it to your preferred flavor. Then dig in and enjoy a fresh, healthy Greek-inspired salad that’s as stunning as it is delicious.
How to Serve Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe
Garnishes
Boost the salad’s appeal and flavor by garnishing with a sprinkle of crumbled feta cheese or some toasted pine nuts for crunch. Fresh herbs like chopped parsley or dill can add an extra Greek flair and a burst of color.
Side Dishes
This salad works wonderfully alongside grilled chicken, fish, or a hearty Mediterranean grain bowl. Its bright, creamy dressing complements smoky, savory mains perfectly, making it a versatile side dish for any occasion.
Creative Ways to Present
For a festive touch, serve this salad in individual glass jars or hollowed-out cucumbers for unique presentation. Layer the veggies and dressing for a pretty, Instagram-worthy dish that will impress guests while keeping things healthy and delicious.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a bit softer over time as the dressing continues to soak in, but it will remain flavorful and tasty.
Freezing
Because of the fresh vegetables and creamy dressing, freezing this salad is not recommended. The texture of broccoli and cucumbers changes dramatically after freezing and thawing.
Reheating
This salad is best enjoyed cold or at room temperature to preserve its fresh crunch and creamy dressing. There is no need to reheat, as the flavors really come alive when chilled.
FAQs
Can I use raw almonds instead of cashews for the dressing?
While cashews create the creamiest texture and mild flavor, almonds can be used as a substitute but may result in a slightly grainier dressing and a nuttier taste. Soaking them overnight is essential to soften them first.
Is this salad vegan and gluten-free?
Yes, this Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe is naturally vegan and gluten-free, making it a perfect choice for various dietary needs.
How long should I soak the cashews?
Soak the cashews for at least 8 hours or overnight. This softens them enough to ensure the dressing blends into a silky smooth consistency.
Can I prepare the dressing ahead of time?
Absolutely! The cashew lemon dressing can be made in advance and stored in the refrigerator for up to 3 days. Just give it a good stir before tossing with the vegetables.
What can I add if I want more protein in this salad?
Feel free to toss in some cooked chickpeas, grilled chicken, or crumbled feta cheese for an extra protein boost, making this dish more filling as a main course.
Final Thoughts
I truly hope you give this Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe a try because it’s the kind of dish that feels like a hug on a plate—healthy, fresh, and utterly satisfying. It’s a wonderful way to celebrate Mediterranean flavors with a modern, plant-based twist that your whole family will love. Happy cooking and even happier eating!
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Greek Healthy Broccoli Salad with Cashew Lemon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 9 hours 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: Blending
- Cuisine: Greek
- Diet: Vegan
Description
This Greek Healthy Broccoli Salad is a vibrant, nutrient-packed dish featuring fresh broccoli, cherry tomatoes, kalamata olives, cucumber, and red onion, all tossed in a creamy cashew-based dressing infused with lemon, oregano, and garlic. It’s a wholesome, dairy-free, and vegan-friendly salad perfect for a refreshing side or light meal.
Ingredients
Dressing Ingredients
- 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
Salad Ingredients
- 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
- Prepare the Cashews: Drain the water from the soaked cashews after they have soaked overnight to soften them, making them easier to blend into a creamy texture.
- Make the Dressing: Place the soaked cashews into a high-powered food processor. Add water, freshly squeezed lemon juice, lemon zest, dried oregano, minced garlic, sea salt, dried basil, dried thyme, and a pinch of black pepper. Begin blending on the lowest speed, gradually increasing to the highest speed until the mixture is completely smooth and creamy, which should take about 2 to 4 minutes. Scrape down the sides as necessary to ensure even blending.
- Combine Salad Ingredients: In a very large bowl, combine the chopped broccoli florets, halved cherry tomatoes, thinly sliced cucumber, diced red onion, and halved kalamata olives.
- Toss With Dressing: Pour the prepared creamy cashew dressing over the mixed vegetables. Toss thoroughly until all the ingredients are well coated with the dressing.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour, or preferably overnight, to allow the flavors to meld and the broccoli to absorb the dressing, enhancing the overall taste.
- Final Seasoning and Serve: After chilling, taste the salad and adjust the seasoning by adding extra salt and freshly ground black pepper if needed. Serve chilled and enjoy this flavorful and healthy Greek-inspired broccoli salad.
Notes
- Soaking cashews overnight is essential to achieve a creamy dressing without cooking or fermentation.
- This salad tastes best when allowed to chill overnight but can be served after at least 1 hour in the refrigerator.
- Feel free to add fresh herbs like parsley or dill for an additional fresh flavor.
- For a richer flavor, a splash of extra virgin olive oil can be added to the dressing if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
