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Passion Fruit Broccoli Salad

Passion Fruit Broccoli Salad

Servings 16 servings



  • 1 large head broccoli, roughly chopped florets
  • 1 mango, chopped into bite sized pieces
  • 1 small red onion, finely chopped
  • 1/4 bunch cilantro, chopped (~1/4 cup)
  • 1/3 cup raw cashew pieces, toasted
  • 1/3 cup dried cranberries
  • 1/3 cup unsweetened shredded coconut

Passion Fruit Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 4 passion fruit, fruit pul and seeds (~3 ounces)
  • 1 lime, juiced (~1 ounce juice)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp sea salt


  • Toast cashews in toaster oven for 5 minutes at 200 F or in a skillet over medium heat for about 5 minutes, stirring frequently until the nuts are a golden, then set aside and allow to cool.
  • In a blender, combine the olive oil, passion fruit, lime juice, apple cider vinegar, honey, and salt.
  • Chop broccoli florets, mango, red onion, and cilantro, then add to serving bowl. Mix in cashews, cranberries, and shredded coconut.
  • Pour dressing over salad and mix until well coated. You can eat the salad right away, but it is even better after it has chilled or marinate overnight in the refrigerator!