Broccoli and Cashew Nut Salad
LunchThis salad offers a great bounce of flavour and texture. The texture of crunchy broccoli cashew nuts is balanced by the texture of soft feta cheese.Swap the feta cheese for toasted tofu cubes for a vegan recipe.
Calories626kcal
Carbs16.9g
Protein22.4g
Fats52g
For Exercise DayPerformance Benefits
This salad would be a great addition to your recovery meal as it contains a good quantity of protein and healthy fat.
Health Benefits
This recipe is a great source of iron, which your body uses to make haemoglobin and myoglobin. Haemoglobin is a protein in red blood cells that transports oxygen from the lungs all around the body. Myoglobin is a protein that provides oxygen for muscles.
Expert Tips
This broccoli salad is an ideal option for lunch or dinner. It is an excellent accompaniment for any cooked meat dish.
Equipment
- Pan
Ingredients
Salad
- 1 Head of broccoli (chopped)
- 75 g Feta cheese (or toasted tofu cubes)
- 1 Red onion
- 6 Cherry tomatoes
- 3 tbsp Cashew nuts
- 2 tbsp Pumpkin seeds
- 1 tbsp Pine nuts
- 1 tbsp Walnuts
Dressing
- 4 tbsp Extra virgin olive oil
- 2 tbsp Balsamic vinegar
- 1 clove Garlic (crushed)
- 1 tsp Mustard
Instructions
- Steam the chopped broccoli for 8 minutes so that there is still some bite in the broccoli. Remove and chill in the fridge.
- Dry fry the pumpkin seeds, walnuts, cashew nuts and pine nuts on a hot pan for 3 minutes.
- Chop remaining ingredients and mix together in a large salad bowl.
- Add the broccoli along with the nut and seed mix to the salad bowl.
- Mix the olive oil, balsamic vinegar, honey and mustard in a small bowl.
- Pour this dressing over the salad, mix and serve.
Notes
1 portion of "Broccoli, Feta and Cashew Nut Salad" is equivalent to 422g.
Nutrition
Serving: 1servingCalories: 626kcalCarbohydrates: 16.9gProtein: 22.4gFat: 52gSaturated Fat: 11.4gPolyunsaturated Fat: 11.2gMonounsaturated Fat: 26.4gCholesterol: 26mgSodium: 655mgPotassium: 1242mgFiber: 9gSugar: 11.3gVitamin A: 312ugVitamin C: 188mgCalcium: 289mgIron: 6.5mg
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