Broccoli Curry Cashew Salad


  • for the dressing:
  • 3/4 cup cashews
  • 5 1/2 tbsp water
  • 1 lemon, juiced
  • 3-4 tsp yellow curry powder (aim for organic, non-irridated) ??2 tsp maple syrup
  • 1/2 tsp celtic or himalayan sea salt
  • pinch of pepper ⭐️??for the salad:
  • 3 cups broccoli, cut into bite-sized pieces
  • 2 cups celery, chopped up
  • 10-15 grapes, sliced in half
  • 1/4 cup red onion, diced
  • Handful of slivered almonds


  1. Place the cashews in a medium bowl and cover with water

  2. Cover the bowl and refrigerate for at least 2 hours

  3. Drain the cashews and place into a small food processor

  4. Add the remaining dressing ingredients into the food processor and blend until smooth and creamy

  5. Set aside

  6. In a large bowl combine the broccoli, celery, red onion, almonds and grapes

  7. Stir until evenly mixed

  8. Cover and let sit for at least an hour

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