If you are craving a refreshing salad that’s not only vibrant and bursting with flavor but also nourishing and easy to prepare, the Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe is an absolute game-changer. This salad brilliantly combines crisp broccoli, juicy cherry tomatoes, tangy kalamata olives, and cool cucumber, all tied together by a luscious, creamy lemon cashew dressing that feels indulgent yet wholesome. It’s the kind of recipe that effortlessly elevates your mealtime while fitting perfectly into a healthy lifestyle, making it a new favorite for anyone looking for an exciting way to enjoy their greens.
Ingredients You’ll Need
The beauty of this Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe lies in its simplicity and the fresh, wholesome ingredients that bring every bite to life. Each component plays an essential role—from the crunchy broccoli that forms the hearty base, to the citrusy, herb-infused cashew dressing that adds a creamy, irresistible zing. Here’s what you’ll need to gather:
- Raw cashews (1 cup): Soaked overnight for a smooth and creamy texture in the dressing.
- Water (6 tablespoons): Helps blend the cashews into a luscious sauce without heaviness.
- Freshly squeezed lemon juice (2 tablespoons): Adds bright acidity and freshness that wakes up the whole salad.
- Lemon zest (from 1 medium lemon): Intensifies the lemon flavor with aromatic oils.
- Dried oregano (1 1/4 teaspoons): Brings authentic Greek herbaceous notes.
- Fresh garlic, minced (1 teaspoon): Offers a subtle kick to complement the creamy dressing.
- Sea salt (3/4 teaspoon): Enhances all the flavors without overpowering.
- Dried basil (3/4 teaspoon): Adds a sweet, peppery depth to the mix.
- Dried thyme (3/4 teaspoon): Gives subtle earthiness and complexity.
- Freshly ground black pepper (pinch): Provides a gentle spiciness to balance the zestiness.
- Broccoli florets (5 cups): The star vegetable, chopped bite-size for perfect crunch.
- Cherry tomatoes (1 1/2 cups): Halved for bursts of juicy sweetness.
- Kalamata olives, pitted (1/2 cup): Halved to add classic briny, salty character.
- Red onion (6 tablespoons): Diced finely to add a sharp, crisp contrast.
- Cucumber (1 large): Thinly sliced for a cool, refreshing crunch.
How to Make Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe
Step 1: Prepare the Cashew Dressing
Start by draining the soaked cashews and placing them into a high-powered food processor. This step is key because soaking softens the cashews, allowing them to blend into a perfectly creamy base without any gritty texture.
Step 2: Blend the Dressing Ingredients
Add the water, lemon juice, lemon zest, oregano, garlic, sea salt, basil, thyme, and freshly ground black pepper to your cashews. Begin blending on the lowest speed and gradually increase to high. Continue blending for about 2 to 4 minutes until the dressing is silky smooth, scraping down the sides as needed. This luscious lemon cashew dressing is what truly sets this salad apart, making it irresistibly creamy yet dairy-free.
Step 3: Combine the Salad Vegetables
In a very large bowl, toss together the chopped broccoli florets, halved cherry tomatoes, thinly sliced cucumber, diced red onion, and halved kalamata olives. The combination of fresh vegetables creates a fantastic balance of textures and vibrant colors that make your salad visually inviting as well as delicious.
Step 4: Dress the Salad
Pour the cashew dressing over your vegetable medley and toss everything thoroughly so that each bite is generously coated with the creamy dressing. This gives the salad a cohesive flavor profile, where every ingredient shines beautifully.
Step 5: Chill for Maximum Flavor
Cover your bowl and refrigerate the salad for at least one hour. If you can wait overnight, that’s even better—the broccoli absorbs the zesty dressing, and the flavors meld into a harmonious and deeply satisfying salad experience.
Step 6: Final Taste Check Before Serving
Once chilled, give your salad a quick taste. Adjust with additional salt and freshly ground pepper if you feel it needs a little extra punch. This step ensures your Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe is perfectly seasoned to your liking.
How to Serve Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe
Garnishes
For an extra touch of flair and flavor, consider sprinkling some crumbled feta cheese or toasted pine nuts on top. Fresh herbs like parsley or dill can add a bright, herby layer that complements the Greek-inspired elements beautifully.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light, healthy meal. You can also serve it alongside warm pita bread or as a refreshing counterpoint to rich, roasted meats.
Creative Ways to Present
Serve this salad in beautiful glass bowls or mason jars for a charming picnic or party presentation. Layering the salad with the dressing on the bottom and tossing just before serving keeps everything crisp and fresh — perfect for entertaining without the fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe in an airtight container in the fridge for up to three days. Give it a good toss before serving because the dressing may settle or thicken slightly after refrigeration.
Freezing
This salad is best enjoyed fresh and does not freeze well. The fresh vegetables and creamy cashew dressing can become watery or separate when thawed, so try to make only what you can eat within a few days.
Reheating
Since this is a chilled salad, reheating is not recommended. Serve it cold or at room temperature for the best texture and flavor experience.
FAQs
Can I use roasted cashews instead of raw for the dressing?
It’s best to use raw cashews as roasted ones have added oils and flavors that may alter the taste and texture of the dressing. Soaking raw cashews also ensures a smooth and creamy consistency.
Is this salad suitable for a vegan diet?
Absolutely! This Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe is completely plant-based and dairy-free, making it perfect for vegans and anyone avoiding animal products.
Can I substitute fresh herbs for the dried in the dressing?
Yes, fresh herbs like oregano, basil, and thyme can be used, but you might want to increase the quantity slightly for a more pronounced flavor since dried herbs are more concentrated.
How long should I soak the cashews?
Soaking the cashews overnight, about 8 hours, is ideal. If you’re short on time, soak them in very hot water for at least 1 hour to soften before blending.
Will this salad keep its crunch after marinating?
Yes, the broccoli retains a great crunch even after marinating for a few hours or overnight, thanks to the crisp vegetables and the way the dressing coats without wilting them.
Final Thoughts
This Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe is one of those rare finds that makes healthy eating feel like a real treat. Every forkful offers fresh, vibrant flavors and satisfying textures that will have you reaching for seconds, and it’s so easy to prepare that it’s perfect for busy days or special gatherings. Give it a try—you might just discover your new favorite salad to enjoy year-round!
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Greek Healthy Broccoli Salad with Lemon Cashew Dressing Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: Blending
- Cuisine: Greek
- Diet: Vegan
Description
This Greek Healthy Broccoli Salad is a vibrant, nutrient-packed side dish featuring fresh broccoli, cherry tomatoes, kalamata olives, cucumber, and red onion, all tossed in a creamy, tangy cashew-based dressing infused with lemon and Mediterranean herbs. Perfect for a light, refreshing addition to any meal, this salad is vegan, gluten-free, and full of bold flavors that meld beautifully when chilled.
Ingredients
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
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
- Prepare Cashews: Drain the water from the soaked cashews and place them in a high-powered food processor to prepare the creamy base of the dressing.
- Make Dressing: Add water, lemon juice, lemon zest, oregano, minced garlic, sea salt, dried basil, dried thyme, and black pepper to the cashews in the food processor. Blend starting on low speed, gradually increasing to high, until the dressing is completely smooth and creamy, about 2 to 4 minutes, scraping down the sides as necessary.
- Combine Salad Ingredients: In a very large bowl, mix together the chopped broccoli florets, halved cherry tomatoes, thinly sliced cucumber, diced red onion, and halved kalamata olives.
- Toss With Dressing: Pour the prepared cashew dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
- Chill: Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor, allowing the broccoli to absorb the dressing’s flavors.
- Adjust Seasoning and Serve: After chilling, taste the salad and add extra salt and pepper if desired before serving for enhanced flavor.
Notes
- Soak cashews overnight for the creamiest dressing texture.
- Chilling the salad for at least an hour helps the flavors meld and softens the broccoli slightly.
- Use a high-powered food processor or blender for a smooth, creamy dressing.
- Feel free to adjust the amount of lemon juice and herbs to taste.
- Great as a vegan and gluten-free side dish for Mediterranean-themed meals.
