Broccoli Salad

Summer wouldn't be complete without a fresh broccoli salad. This isn't your basic broccoli salad, though - we used Greek yogurt instead of mayonnaise and the Food Processor made it quick and easy to put together.

Ingredients

• For the Dressing
• 1 cups (360 ml) nonfat greek yogurt
• 1 lemon, peeled
• 4 dates, pitted
• 1 Tablespoon dry mustard
• 1 Tablespoon dried onion flake
• 1 teaspoon garlic powder
• 3 sprigs fresh dill
• ½ cup (70 g) roasted cashews
• For the Salad
• 1 lb (680 g) broccoli florets
• 1 bunch (110 g) green onions, sliced into 2" pieces
• 2 cups (300 g) dried cherries
• 1 cups (240 g) sunflower seeds
• ⅛ teaspoon kosher salt, optional
• ⅛ teaspoon ground black pepper

Directions

1. Place the first 8 ingredients, from the yogurt to the cashews, into the Vitamix blending container in the order listed and secure the lid. Blend for 1 minute and 30 seconds, using the tamper to press ingredients toward the blades. Remove from the container and place into the refrigerator for 25-30 minutes to chill.
2. Fit the Food Processor with the Multi-Use Blade. Working in 2-3 batches, place approximately half the broccoli and green onions into the container and secure the lid. Pulse the broccoli and onion mixture 5-6 times or desired consistency is reached. Repeat the same process until all ingredients are processed.
3. Place the chopped broccoli and green onion into a large bowl and add the dried cherries and sunflower seeds. Pour the refrigerated dressing over top, gently tossing to coat and incorporate all the ingredients. Refrigerate before serving.

Notes

This is a great "make ahead of time" type of salad that keeps and travels well. You could certainly use an almond milk yogurt, cashew yogurt or mayonnaise and get a similar result.

Nutrition

1 serving (235g)

• Calories: 420

• Total Fat: 21g

• Total Carbohydrate: 49g

  • Dietary Fiber: 9g
  • Sugars: 24g

• Protein: 15g

• Cholesterol: 5mg

• Sodium: 70mg