CRANBERRY BROCCOLI SALAD WITH POPPY SEED OIL FREE DRESSING
Bright, fun and delicious! This cranberry-broccoli salad is crunch, rich and a mix of sweet, tart and absolutely drool-worthy. A perfect match for your Lotus BBQ Grill
Servings: 6 persons
Prep time: 20 minutes
Ingredients for the salad:
*6 cups broccoli florets cut into small bite sized pieces
*1 ¾ cups chickpeas drained and rinsed
*1/2 cup pecans or walnuts
*1/2 cup cranberries
*1/4 cup red onion finely chopped
*1 green apple diced
*1 teaspoon lemon juice
Ingredients for the Dressing:
*3/4 cup raw cashews
*3/4 cup water
*3 tablespoons lemon juice or apple cider vinegar
*2 tablespoons maple syrup
*1/4 teaspoon Kalahari salt
*1 teaspoon poppy seed
- Dice your apple and place in a large bowl. Then squeeze fresh lemon juice on top to prevent from browning and mix well. Add all remaining salad ingredients to the same bowl and mix together.
- Add all the dressing ingredients except the poppy seeds to the blender and process until smooth. Then add the poppy seeds and blend for 1-2 seconds, just enough to mix them into your dressing. Pour the dressing over the salad, mix well and refrigerate for 1 hour or longer before serving.
NOTES: If you do not have a strong blender, then soak your cashews in boiling water for at least 30 minutes, and then drain before blending. This will help to soften your cashews enough to blend smooth.