Without sauce: 66 calories, 3.1 grams sugar, 2.3 grams fat, 10.1 grams carbohydrates, 3.5 grams protein
The key to this mouthwatering broccoli salad lies in its tasty dressing, which is actually a blend of raw cashews, olive oil, and garlic. The sauce serves to infuse the salad with flavor, but it’s also delicious as a dipping sauce for veggies or a sour cream alternative on top of tostadas.
“This sauce is so simple, yet so versatile,” Stowers says. “One thing that will help a lot when adding more raw fresh greens [to your diet] is to find a dressing you really enjoy, one you are always happy to go back to when you are feeling the most uninspired.”
Ingredients:
For The Basic White Sauce:
2 c. raw cashews
1 c. olive oil
3/4 c. lemon juice
2 tsp. salt
3 small garlic cloves
2/3-1 c. water (for thicker, cheese-like spreads, use 2/3 c; for a sauce consistency, use 1 c.)
For the salad:
4-6 c. broccoli florets, cut into small, bite-size pieces
1 yellow bell pepper, diced
1 small jar pitted kalamata olives, sliced
The Basic White Sauce (use an amount you’re comfortable with)
Directions:
For The Basic White Sauce:
Blend all your ingredients in a high-speed blender. Use more or less water until you reach your desired consistency. Once you store this sauce in the refrigerator, it will thicken. Simply add more water if you need to thin it out for recipes.
For the salad:
In a large bowl, coat your broccoli florets with The Basic White Sauce. Now add your diced yellow bell pepper and sliced kalamata olives. This salad is a beautiful meal when you put it on top of a bed of arugula, followed by a layer of julienned zucchini noodles, drizzle on a little olive oil, and garnish with some pine nuts and a few fresh sprigs of basil.
Makes 4 servings.
