Creamy Broccoli & Peach Salad (with Cashews)

Crunchy broccoli, juicy peaches, salty feta and buttery cashews come together in this Creamy Broccoli & Peach Salad, all tossed in a light lemon and poppy seed dressing. It’s fresh, colourful and a lovely balance of sweet, tangy and savoury.

There’s no cooking involved, so it’s perfect for barbecues, picnics and easy summer lunches.

Creamy Broccoli & Peach Salad (with Cashews)

• Servings: 6 as a side
• Prep Time: 15 minutes
• Time: 15 minutes
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Crunchy broccoli, juicy peaches, feta and cashews tossed in a light lemon and poppy seed dressing, with no cooking involved.

For the Salad

• A handful of baby leaf salad
• 4 cups fresh broccoli florets (about 2 medium heads)
• ¼ cup diced red onion
• 3–4 ripe peaches, sliced (about 2 cups)
• ¼ cup cubed feta cheese
• ¼ cup chopped cashews, for the topping

For the Creamy Dressing

• ½ cup light mayonnaise
• ½ cup low-fat Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon Sriracha chilli sauce
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 tablespoon poppy seeds

Method

1. Layer the Salad: Place the baby leaf salad in a large bowl first. Add the broccoli florets, then the diced red onion, sliced peaches and cubed feta.
2. Make the Dressing: In a separate bowl, whisk the mayonnaise, Greek yogurt, lemon juice, honey, Sriracha, salt, black pepper and poppy seeds together until smooth.
3. Add the Dressing: Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Top, Chill and Serve: Sprinkle the chopped cashews over the top, then chill in the fridge until ready to serve.

Tips and Variations

• Cut the broccoli into small, bite-sized florets so every piece is well coated in the dressing.
• Use ripe but firm peaches so they hold their shape when tossed.
• Lightly toast the cashews in a dry pan until golden for extra crunch and flavour.
• If making ahead, add the peaches and cashews just before serving so the peaches stay fresh and the cashews stay crunchy.
• Out of season? Drained tinned peach slices work well too.
• Nectarines can be used instead of peaches.
• For a milder dressing, reduce the Sriracha or leave it out.

Storage

Keep leftovers covered in the fridge for up to 2 days. The salad is best on the day it’s made, as the peaches soften and release their juices over time.

Allergy information: Contains milk, egg and cashews (tree nuts).