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Top 100 Recipes > Vegan Food > Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free] – One Green Planet
Vegan Food

Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free] – One Green Planet

August 5, 2024
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10 No-Cook Plant-Based Summer Day Dishes – One Green Planet
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Want to add a bit of variety to your salads – try this recipe out. This recipe combines crunchy broccoli, crisp cucumbers, and cherry tomatoes and tosses everything in a creamy cashew dressing that is super healthy. Lunch just got a little more interesting.

Contents
Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]Ingredients You Need for Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]For the Dressing: 1 cup raw cashews, soaked in water overnight 6 tablespoons water 2 tablespoons fresh lemon juice 1 whole medium lemon, zested 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 pepper For the Salad:How to Prepare Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]

Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]

Ingredients You Need for Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]

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 tablespoons red onion, diced
  • 1 sarge cucumber, halved and thinly sliced

How to Prepare Healthy Greek Broccoli Salad With Creamy Cashew Dressing [Vegan, Gluten-Free]

  1. Drain the water from the cashews and place them into a high-powered food processor.
  2. 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.
  3. Blend all the ingredients until they’re 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.
  4. Add all of the salad ingredients into a very large bowl.
  5. Add the dressing and toss the salad until all the vegetables are evenly coated.
  6. Cover and refrigerate them for at least 1 hour before serving.
See also  As the weather cools down, we're excited to share our favorite one-pot plant-based dinners perfect for fall. From hearty stews to comforting casseroles, these recipes are sure to warm your belly and your home. Whether you're a busy parent or a student on-the-go, these easy-to-make meals will become staples in your kitchen.1. Hearty Vegetable Stew with Red Lentils2. Creamy Tomato Pasta Bake with Spinach3. Chickpea and Sweet Potato Curry4. Quinoa Stuffed Bell Peppers5. Vegan Chili Mac with Roasted Vegetables6. Baked Ziti with Marinara Sauce and Mushrooms7. Fall Harvest Risotto with Butternut Squash and Sage8. Black Bean and Corn Chili9. Spinach and Feta Stuffed Portobello Mushrooms10. Moroccan Chickpea Stew with Apricots and Almonds11. Roasted Vegetable and Quinoa Bowl with Lemon-Tahini Sauce12. Vegan Mac and Cheese with Broccoli and Carrots13. Spaghetti Squash Bolognese with Lentils and Spinach14. Stuffed Acorn Squash with Wild Rice, Mushrooms, and Spinach15. Creamy Mashed Potato and Vegetable Casserole

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