Green Broccoli Salad

Discover the story

You don't want to miss this delicious salad recipe.

Straight from Every Last Bite‘s kitchen, the Green Broccoli Salad is super healthy with a deliciously rich, creamy dressing that’s both flavorful and tasty!

Bring on the green… And let’s just say, even for those who don’t love broccoli, this is still a must-try. That’s because the broccoli is perfectly (and very lightly!) cooked and mixed with toasted cashews and sesame seeds for the perfect crunch. The dressing is made extremely creatively (boiled Medjool dates, cashew butter, and coconut aminos as a few ingredients inside) so that the entire recipe is gluten-free, dairy-free, and vegan …. Without sacrificing taste. We just got very hungry all of a sudden!

I have to admit that broccoli salad is generally not my thing. I’ve found that broccoli salad generally falls into two categories, either raw and a little too healthy tasting, or smothered in cheese, mayonnaise, and bacon to try and disguise the fact that it’s actually broccoli.

Enter my new favorite salad. I honestly can’t get enough of this, which is saying a lot considering the main ingredient is broccoli.

The broccoli is cooked for just 90 seconds so that it loses its raw crunch and becomes slightly tender. The florets are then tossed in a deliciously creamy Asian dressing. I love that the broccoli florets absorb some of the dressing, makinh each bite extra flavorful.

I kept the other ingredients in the salad very simple. There are sliced scallions to add a sharp kick of fresh flavor, toasted cashews for a bit of texture and crunch, and sesame seeds. Don’t feel restricted by the ingredients I’ve included, you could always add in bell peppers, cucumber, or shredded carrot. You can cook the broccoli and make the dressing up to 2 days in advance, then toss it all together right before serving. Leftovers are also great for up to 2 days in the fridge. If you make this recipe, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!

-Carmen

Green Broccoli Salad

Ingredients

2 heads broccoli
1/2 cup scallions, chopped
1/3 cup cashews, toasted and salted
2 tbsp. black sesame seeds (use white if you can't find black)

Asian Dressing

1/4 cup almond butter (or cashew butter)
1 clove garlic
1 inch ginger root (peeled)
1 medjool date soaked in boiling water for 10 mins
2 tbsp. lime juice
2 tbsp. sesame oil
3 tbsp. coconut aminos

Instructions

For the Salad

Bring a large pot of water to a boil. While you are waiting for it to boil, cut the two heads of broccoli into small bite-sized florets.
Once the water is boiling, add the broccoli and leave to cook for exactly 1 minute. Do not cook longer than one minute, or the broccoli will turn mushy.
After 1 minute, remove the broccoli and place them in a bowl filled with ice and water. Once the broccoli is cool, drain and place in a large bowl.
In your serving bowl, combine the broccoli florets, scallions, toasted cashews, and sesame seeds.
Add the desired amount of dressing, toss, and serve.

Dressing