Broccoli Salad with Cashew Curry Dressing
This healthy salad is loaded with fiber and protein, vegan, GF, Paleo and totally addictive. It stores well in the refrigerator for up to three days, but it most likely won't last that long.
PREP TIME: 10 minutes
COOK TIME: 0 minutes
For the dressing:
3/4 cup roasted and salted cashews
5 1/2 tablespoons water
1 tablespoon apple cider vinegar
4 teaspoons yellow curry powder
2 1/2 tsps light agave
1/2 teaspoon salt
Pinch of pepper
For the salad:
4 cups broccoli, cut into bite-sized pieces
1/4 cup red onion, diced
1/2 cup cilantro, roughly chopped
1/4 cup dried cranberries
2 tablespoons sunflower seeds
2 tablespoons roasted, salted cashews, roughly chopped
Place the cashews in a medium bowl and cover with water. Cover the bowl and refrigerate for 8 hours.
After 8 hours, drain the cashews and place into a small food processor.
Add the remaining dressing ingredients into the food processor and blend until smooth and creamy. Set aside.
In a large bowl combine the broccoli, red onion, cilantro and cranberries. Stir until evenly mixed. Cover and let sit for at least an hour.
Just before serving, mix in the sunflower seeds and cashews. Refrigerate or serve room temperature.