Curried Broccoli Salad

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2015/03/21 by nikkiledford

Deli counter salads are always so yummy, but they are often pretty expensive (Yes, I’m talking to you Whole Foods) so it’s a great idea to whip some up at home. It’s also a wonderful side dish to bring to summer potlucks, BBQ’s, or parties!

broccoli salad

Curried Broccoli Salad

6 c. broccoli florets, broken up into smaller pieces (I used 2 bags of organic broccoli florets from Trader Joe’s)
1 lb. bacon, chopped and cooked (save rendered fat and drippings)
1 c. cashews (recipe below for toasted curry cashews)
2 heirloom carrots, quartered and sliced thin (I used purple ones but you could just use regular
2 green onions, diced
handful of chopped cilantro

Curry Dressing

bacon drippings
juice of 2 lemons
2 egg yolks
1 Tbsp. curry powder
2 tsp. honey
salt to taste

  1. Using a steamer basket, steam broccoli until vibrant green. Set aside in fridge to cool.
  2. In a bowl, add curried cashews, green onion, sliced carrots, cilantro and  bacon.
  3. Make dressing by adding bacon drippings, egg yolks, curry, lemon juice, and honey to a blender. Blend until smooth. Add salt to taste.
  4. Once broccoli has cooled a bit, add to salad bowl and toss with dressing.
  5. Refrigerate until ready to serve.

 

Toasted Curried Cashews

1 c. cashew pieces
1 tsp. curry powder
1/2 tsp. salt
coconut oil spray

  1. In a bowl, add cashews.
  2. Spray cashews with a little of the coconut spray, toss until cashews are lightly coated
  3. Add in curry powder and toss until coated.
  4. Heat a skillet and add cashews to toast. Shake or stir often to avoid burning.
  5. Remove from heat and add salt to taste. Let cool on a plate or paper towel.
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All while the man-cub was napping 💣 Quick taco salad for lunch! I'm single momming it this week and have even less time to make actual meals for myself. This was easy with some chopped lettuce, Costco's mango salsa, Trader Joe's guacamole, leftover ground beef from dinner, lots of lime and cilantro.

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