Low-Fat, Mayo-Free Broccoli Salad

Low-Fat, Mayo-Free Broccoli SaladThis broccoli salad is a great take-along to any picnic or potluck. It’s easy to make, super healthy, and, unlike most broccoli salad recipes, this one isn’t fattening.

How’s that?

Here’s the deal on the skinny:

1. Because it isn’t made with mayonnaise, it’s low in fat and cholesterol-free.

2. The creamy dressing is made from cashews, which deliciously increase your fiber intake – a tremendous help for slimming down.

3. Cashews are also a good source of copper, which has been shown to be essential for good metabolism.

4. This broccoli salad is a good source of broccoli 😉 – which is a great food for weight loss, but you knew that, right?

Hope you are enjoying your summer!

Low-Fat, Mayo-Free Broccoli Salad

4.7 from 3 reviews
Low-Fat, Mayo-Free Broccoli Salad
Easy to make, super healthy, and, unlike most broccoli salad recipes, not fattening.
  • 1/3 cup water
  • 3 1/2 cups diced raw broccoli
  • 2/3 cup raw cashews
  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2/3 cup water
  • 1 clove garlic
  • 1 - 2 teaspoons raw sugar or evaporated cane juice
  • 2 teaspoon granulated onion
  • 1 teaspoon salt
  • 1/3 cup diced fresh, red bell peppers
  • 2 tablespoons fresh minced cilantro
  1. Place 1/3 cup water in a saucepan and bring to a low boil.
  2. Add broccoli and cover. Cook over high heat for 2 minutes. (Watch closely to avoid burning.)

    Remove from heat, transfer to a colander and rinse under cold water to stop cooking and chill broccoli.
  3. Place cashews, lemon juice, lime juice, oil, 2/3 cup water, garlic, sugar, onion powder, and salt in blender and blend until very, very smooth. (This works best using a high power blender.)
  4. In a mixing bowl, combine diced peppers and cold broccoli.
  5. Stir in blender mixture and fresh cilantro. (This recipe makes a lot of dressing. If you prefer less, simply mix in the desired amount and use the remainder over baked potatoes or on bread. It'll keep in the frig for about 5 days.)

Variation: Add 1/4 cup finely diced red onion when adding peppers.

Note: For the photo, I drizzled the dressing over the broccoli because I thought it was prettier; but I typically mix the dressing into the salad.

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  1. Aaron W says

    I loved fixing this simple recipe today. Is there a way to get the nutritional information for this and your other recipes?

    • says

      Hi Aaron,
      Thank you for your comment. Since my focus is to encourage people to eat whole, natural, unprocessed foods that don’t come in a package, I don’t have the nutrition information for my recipes. Almost all of my recipes fit in the New Measure Weight Loss program and one of the benefits of the program is there’s no need to count calories or take too much time with nutrition labels. I encourage people to know the ingredients and lean toward whole, natural foods.

      You can read more about why I don’t have nutrition information for my recipes here.

      Sorry I don’t have the information you’re looking for, but I hope the info at the link above is helpful. And I hope you enjoy the broccoli salad!


  2. Nina says

    How many servings is this recipe? Sorry if it says and I missed it. Just to get a general sense. I just like to have because I a not often making for 4 or 6 people and often need to cut down on servings. Thanks!

    • says

      Hi Nina,
      If you are planning for a very small side salad, this would serve two to three. For a larger salad, it would serve one to two. Of course, it also depends on how hungry you are. : )
      Hope that helps.

        • Nina says

          We made for breakfast over rice and it was really delicious! Added some diced onion as you suggested. Our family loves lemon so would probably cut down on water and add more lemon juice next time. May not work for others though. Lovely recipe with great mix of flavors – thanks!

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