I don't know about you but I cannot wait for summer. Hot summer days, cold brews and delicious salads. Even though its currently 55 degrees and raining outside, I attempted to recreate summer inside with this cold broccoli salad. I've never really cooked with curry powder and now I can't stop. I paired this salad with my favorite Baked Mustard-Glazed Chicken. Let's just say it was a huge hit in our household! I found this recipe via My Sweet Savannah. Go check her out!


Ingredients:
Dressing: 

• 3/4 cup roasted, salted cashews
• 5 1/2 tablespoons water
• 1 tablespoon apple cider vinegar
• 4 teaspoons yellow curry powder
• 1 1/2 teaspoons honey (she used light agave)
• 1/2 teaspoon salt
• pinch of pepper

Salad: 

• 4 cups broccoli, cut into pieces
• 1/2 cup red onion, diced
• 1/2 cup cilantro, chopped
• 2 pieces cooked bacon, chopped
• 1/4 cup dried cranberries, chopped
• 2 tablespoons sunflower seeds
• 2 tablespoons roasted cashews, chopped

How to Make: 

1. Place the cashews in a  medium bowl and cover with water. Refridgerate for 8 hours. (I just left them on my counter). 
2. Drain the cashews and place in a food processor
3. Add in the remaining dressing ingredients and blend until creamy. About 3 minutes. 
4. In a large bowl, combine the broccoli, red onion, cilantro, bacon and cranberries. Add in the dressing and combine. Refrigerate for an hour. 
5. Just before serving, mix in the sunflower seeds and cashews. 
6. Enjoy!

So far Adam's biggest issue with paleo is what to have for lunch. So, I did my pinterest research and found some amazing BLT rollups. They're super easy and Adam loves them. Hooray! 

1. Lay the turkey down. Be gentle.  

2. Pile it on all! I put the lettuce down first, then the sliced tomatoes and then the two pieces of bacon.  

3. A good addition would be goat cheese, or avocado. But, goat cheese is messy and my avocados weren't ripe...so.  

4. Since he was transporting them to work and to lunch, I put some toothpicks in to hold them together.