Paleo Broccoli Salad with Cashew Cream

14 480 295
Ingredients Minutes Calories
Prep Cook Servings
8 h 0 min 4
Paleo Broccoli Salad with Cashew Cream
Health Highlights


2 1/2 tsp Agave nectar (syrup) (for the dressing)
1 tbsp Apple cider vinegar (for the dressing)
1 dash Black pepper (for the dressing)
1/2 tsp Salt (for the dressing)
4 tsp Curry powder (for the dressing)
3/4 cup Cashew nuts, roasted (salted, for the dressing)
5 1/2 tbsp Water (for the dressing)
4 cup Broccoli, raw (cut into small pieces)
3/4 tbsp Cashew nuts, roasted (roughly chopped)
1/2 cup Cilantro (coriander) (roughly chopped)
1/4 cup Cranberries, dried (roughly chopped)
1/4 cup Red onion (diced)
2 tbsp hulled Sunflower seeds
2 slice Turkey bacon, cooked (prepare as per package instructions to desired crispiness and chop into small pieces)


1. Place the cashews in a medium bowl and cover with water. Cover the bowl and refrigerate for 8 hours.

2. After 8 hours, drain the cashews and place into a small food processor.

3. Add the remaining dressing ingredients into the food processor and blend until smooth and creamy. Set aside.

4. In a large bowl combine the broccoli, red onion, cilantro, turkey bacon and cranberries. Stir until evenly mixed. Cover and let sit for at least an hour.

5. Just before serving, mix in the sunflower seeds and cashews and enjoy!


Broccoli is a cruciferous vegetables and is especially rich in vitamin C

Nutrition Facts

Per Portion

Calories 295
Calories from fat 157
Calories from saturated fat 29.9
Total Fat 17.5 g
Saturated Fat 3.3 g
Trans Fat 0
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 8.7 g
Cholesterol 5.4 mg
Sodium 459 mg
Potassium 544 mg
Total Carbohydrate 27.5 g
Dietary Fiber 5.0 g
Sugars 11.3 g
Protein 9.5 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.9
Vegetables 1.3

Energy sources