Lucy Di Marino

Creamy Broccoli Salad

A bright, fresh and flavourful salad with a slight crunch, this simple and delicious dish makes a great light meal, side, sandwich filling or jacket potato topping.

Makes Two Servings



• ¼ tsp Himalayan salt
• 120 g broccoli florets
• 200 g spinach


• ¼ tsp ground turmeric
• 1 garlic clove
• 20 ml lemon juice
• 130 ml water
• 150 g cashews


Massage the broccoli with the salt until tender and mix with the spinach.

Blend the dressing ingredients until smooth and refrigerate for 2 hours to thicken.

Dress the salad, making sure all leaves are evenly coated.