Ingredients
For the 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
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 large cucumber halved and thinly sliced
Instructions
- Drain the water from the cashews, and place them in a high-powered food processor. Add all the remaining dressing ingredients and process on the lowest speed, then slowly increase the speed until it is at its highest.
- Blend all the ingredients until smooth and creamy. This will take a good 2 to 4 minutes, and you'll need to stop and scrape down the sides frequently.
- Add all the salad ingredients into a very large bowl. Add the dressing and toss until all the vegetables are evenly coated.
- Cover and refrigerate for at least 1 hour (this helps the broccoli absorb all the flavor) or overnight.
- Once chilled, taste and add extra salt and pepper if needed.
