Skip to main content
icon Cart

Broccoli Salad [Food Processor Attachment]

Summer wouldn't be complete without a fresh broccoli salad. This isn't your basic broccoli salad, though - we used Greek yogurt instead of mayonnaise and the Food Processor made it quick and easy to put together.

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , High Fiber , High Protein , Low Sodium , Mediterranean , Vegetarian

Yield:

8 servings

Total Time:

25 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Food Processor Attachment only

FPA-transparent-.png

Ingredients

  • For the Dressing:
  • 1 ½ cups (360 ml) nonfat greek yogurt
  • 1 lemon, peeled
  • 4 dates, pitted
  • 1 Tablespoon dry mustard
  • 1 Tablespoon dried onion flake
  • 1 teaspoon garlic powder
  • 3 sprigs fresh dill
  • ½ cup (70 g) roasted cashews
  • For the Salad:
  • 1 ½ pound (680 g) broccoli florets
  • 1 bunch (110 g) green onions, sliced into 2" pieces
  • 2 cups (300 g) dried cherries
  • 1 ½ cups (240 g) roasted hulled sunflower seeds
  • ⅛ teaspoon kosher salt, optional
  • ⅛ teaspoon ground black pepper

Directions

  1. Place the first 8 ingredients, from the yogurt to the cashews, into the Vitamix blending container in the order listed and secure the lid. Blend for 1 minute and 30 seconds, using the tamper to press ingredients toward the blades. Remove from the container and place into the refrigerator for 25-30 minutes to chill.
  2. Fit the Food Processor with the Multi-Use Blade. Working in 2-3 batches, place approximately half the broccoli and green onions into the container and secure the lid. Pulse the broccoli and onion mixture 5-6 times or desired consistency is reached. Repeat the same process until all ingredients are processed.
  3. Place the chopped broccoli and green onion into a large bowl and add the dried cherries and sunflower seeds. Pour the refrigerated dressing over top, gently tossing to coat and incorporate all the ingredients. Refrigerate before serving.

Chef's Notes

  • This is a great "make ahead of time" type of salad that keeps and travels well. You could certainly use an almond milk yogurt, cashew yogurt or mayonnaise and get a similar result.