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Broccoli Cashew Salad

Total Time

Prep/Total Time: 20 min.


4-6 servings

Shrimp gives an elegant touch to this rich and creamy past dish. It's a satisfying entree.—Kim Jorgensen, Coulee City, Washington


  • 6 cups fresh broccoli florets
  • 2 medium tomatoes, cut into 1/2-inch chunks
  • 3 tablespoons chopped red onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1/8 teaspoon pepper
  • 1/2 cup salted cashews
  • Lettuce leaves


  1. Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add the tomatoes, onion and olives; toss.
  2. In a small bowl, combine the mayonnaise, soy sauce, lemon juice, seasoned salt and pepper. Add to broccoli mixture; toss to coat. Stir in cashews. Serve on lettuce.

Nutrition Facts

3/4 cup: 393 calories, 38g fat (6g saturated fat), 13mg cholesterol, 934mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 5g protein.

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