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Broccoli Cashew Salad (a crowd-favorite)

What is on this salad? How can it be so good?

That's usually what people say when I make this dish. 

I have no answers as to why this salad is so good (well broccoli, duh), but I can tell you that all of the other recipes on the inter-web will tell you to add like 1/2 cup of white sugar. 

Excuse me??? Why must we turn our salads into desserts?

The good news is this salad still has a wonderful sweetness to it that will make you think you aren't actually eating salad. 

Broccoli is basically the perfect food. It reduces the growth of cancer cells and cuts down on sugar cravings. Win!

I recommend getting 2 cups of cruciferous veggies on your plate every single day for optimal health!

We serve this salad with burgers, chicken, meat balls or by itself for a big afternoon salad. You're getting lots of good protein and fat from the nuts and healthy mayo so eat to your heart's desire...and double it because it will go fast. 

Kid hack--if your kids won't eat the broccoli, make some extra dressing and put some on some cashews. My kids love eating the cashews by themselves with this sauce! It's a great way to get some protein and fats in their bodies. 

Crowd-Winning Broccoli Cashew Salad
serves 4-6

+ 3 heads broccoli, destemmed (I use my hands for this so I can make the florets just the size I like)
+ 1 cup raw cashews
+ 1/2 cup red onion, diced (raw onion is considered a prebiotic food meaning it feeds good bacteria in your gut)
+ 1/2 cup raisins


+ 1 cup avocado-oil mayo (try to use one without vegetable oils like soybean, canola and sunflower/safflower--avocado oil is the way to go!)
+ 1/4 cup honey
+ 1 T apple cider vinegar
+ pinch of salt 

1. Add all salad ingredients to a large bowl.

2. Mix dressing and pour over salad until coated. Serve or refrigerate for up to a week.