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.
This is for the Food Processor Attachment only
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
- 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.
- 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.
- 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.