Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Crunchy broccoli salad with basil cashew cream

2 Comments

Crunchy broccoli salad

Crunchy broccoli salad

This is an absolute delicious mix of crunchy, fresh, zingy, creamy and filling ingredients. It packs a bunch of nutrients into one bowl as well! Wow, we were so impressed with this, it’s now on our staple list.

We used this to serve 2 but it was too much! You could easily use a whole broccoli head, double the celery and tomatoes  and serve 4. The cashew cream certainly makes enough for 4.

Salad:

1/2 broccoli head, cut into florets

1 cup cooked brown rice

2 celery stalks, roughly chopped

1 cup baby spinach leaves, roughly chopped

1/2 cup dry roasted almonds, roughly chopped

1/4 cup toasted pine nuts

1/4 cup tamari pepitas

1/4 cup cherry tomatoes, halved

1 spring onion, diced

Place salad ingredients on the brown rice as a bed. Use pine nuts and pepitas as a topping. Add a large dollop of basil cashew cream dressing  (below) and top with fresh basil leaves, if desired.

Cashew cream:

1 cup raw cashews, soaked (at least 2 hours)

1 garlic clove

1 tsp mustard

1 T apple cider vinegar

1 T oil

1/4 cup water

1 cup fresh basil leaves

Puree the cashews and garlic. Add other ingredients and blend into a sauce.

Absolutely deliciously crunchy, fresh, and full of basil-y goodness 🙂

Crunchy broccoli salad with cashew basil cream

Crunchy broccoli salad with cashew basil cream

 

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Author: Rah

www.plantbasedmunchies.wordpress.com

2 thoughts on “Crunchy broccoli salad with basil cashew cream

  1. This looks hearty & tasty. There’s so much going on & I love it.

    Carmen ☼

  2. The dressing needs a little bit of salt, but otherwise it’s perfect.

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