Curry, Broccoli & Cauliflower Salad
With so many good things, this curry-flavored broccoli and cauliflower salad is a healthy choice for lunch or dinner! Cherry tomatoes and cashews make this salad feel like it’s straight from the garden!
Servings 4 servings
Calories 116kcal
Ingredients
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 tbsp + 1 tsp salt
- 1 cup Greek yogurt
- ¼ cup lime juice
- 2 tbsp pomegranate molasses
- 1 tbsp yellow curry powder
- ½ tsp turmeric
- ½ tsp smoked paprika
- ½ tsp pepper
- 1 cup cherry tomatoes
- ¼ cup white onion
- ¼ cup cilantro
- ½ cup golden raisins
- ¾ cup roasted cashews
Instructions
- Prepare a large bowl with 6 quarts of water and 3 cups of ice. Set aside.
- In a large kettle, bring 6 quarts of water to boil. Add one tablespoon salt and stir to dissolve.
- Place cauliflower in boiling water and cook until the florets just begin to soften, 3-4 minutes.
- Add broccoli and continue to cook until both cauliflower and broccoli are tender-crisp, an additional 3-5 minutes.
- Remove from water and immediately place in prepared ice water. Let cool, drain, and set aside.
- When the cauliflower and broccoli are drained and dry, place in a large bowl.
- To prepare the dressing, whisk the yogurt, lime juice, molasses, curry powder, turmeric, smoked paprika, salt, and pepper. Whisk until combined and smooth.
- Pour dressing over cauliflower and broccoli, reserving some to add later.
- Mix in tomatoes, onion, cilantro.
- Stir and add raisins.
- Finish with cashews and serve.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 19.5g | Protein: 8.5g | Fat: 1.7g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 5.5mg | Sodium: 2381.8mg | Fiber: 3.8g | Sugar: 12.5g