5 Minute Broccoli Tahini Salad

One thing about me? If I don’t prep veggies ahead of time for lunch, they’re the first thing to get skipped. I’ll end up reaching for eggs, tuna salad, or something quick, and while those can be great, I always feel better when I get more veggies in during the day. That’s exactly why I love salads like this broccoli tahini salad, it’s fresh, crunchy, and made to last in the fridge without getting soggy. No cooking required, just chop and toss!

When I worked as a health coach, I saw this over and over again, people wanted to eat more vegetables, but if they weren’t already prepped, they got left behind. That’s why I always recommend making a double batch of this lemon broccoli salad. It’s the kind of dish you’ll look forward to eating all week long, whether you serve it with grilled chicken, chickpeas, or enjoy it as is straight from the fridge.

Large bowl filled with crunchy broccoli salad over a white napkin

If you love salad with this creamy tahini dressing, you have to try my cruciferous crunch salad or my crispy chickpea kale salad.

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Overhead shot of a bowl filled with crunchy broccoli salad with lemon tahini dressing with a wooden spoon in the bowl
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Crunchy Broccoli Salad with Tahini Dressing

This broccoli tahini salad is fresh, crunchy, and tossed with a creamy lemon tahini dressing. It’s ready in under 10 minutes, perfect for meal prep, and holds up well in the fridge without getting soggy. A delicious, veggie-packed side dish or light lunch you can enjoy all week long.
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: broccoli salad with tahini dressing, broccoli tahini salad, cold broccoli salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Guided Recipe Video

Ingredients

Lemon Tahini Dressing

Instructions

  • Chop the broccoli into bite size pieces and add the broccoli to a large bowl.
    4 cups broccoli florets, chopped
    broccoli-cranberry-walnut-salad-how-to1
  • Chop the red onion into a small dice.
    Drain the water/liquid from the roasted red pepper and artichoke hearts. Chop into bite size pieces.
    Chop the walnuts.
    Add the finely chopped red onion, roasted red pepper, artichoke hearts and walnuts to the bowl with the broccoli.
    ¼ medium red onion, chopped (about 1/4 cup), 1 medium roasted red pepper, ¼ cup artichoke hearts, chopped (in water, drained), 3 tablespoon walnuts, chopped
    Overhead shot of a bowl filled with crunchy broccoli salad ingredients in the bowl before stirring in the dressing
  • Make the dressing by combining the tahini, water, lemon juice, garlic powder and salt in a jar. Stir well to combine. See post for instructions if too thick or too thin.
    5 tablespoon tahini, 3 tablespoon water, 1 medium lemon, juiced, 1 teaspoon garlic powder, ½ teaspoon sea salt
    Glass measuring cup filled with lemon tahini dressing. Spoon filled with dressing over the measuring cup
  • Pour the dressing over the broccoli salad and toss. Serve cold or at room temperature
    Glass measuring cup filled with lemon tahini dressing being poured over crunchy salad ingredients.

Notes

Tips for Success

  • If the dressing is too thick, add 1 tablespoon of water at a time until reaches desired consistency. If the dressing is to thin, add 1 tablespoon of tahini at a time until reaches desired consistency.
  • Time saving tip: buy pre-chopped broccoli florets. Be sure to cut them down into bite-size pieces before adding to the salad.
  • If you don’t love raw broccoli, blanch it quickly! Bring a large pot of water to a boil, add chopped broccoli and cook for 1 minute. Immediately transfer to a bowl of ice water to stop the cooking. Drain well before adding to the salad.
  • Want more protein? Add chickpeas, air fryer chicken cubes, or even a steamed hard-boiled egg on top to make it more filling.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
219
Fat
 
16
g
Carbohydrates
 
15
g
Fiber
 
5
g
Sugar
 
2
g
Protein
 
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Easy Mix-Ins to Make It Your Own

Want to switch things up or use what you have on hand? Try adding one or two of these ingredients to make this broccoli tahini salad even more satisfying.

  • Fruit – like diced apples, cranberries, raisins, or chopped dates for a hint of sweetness
  • Avocado – diced just before serving for creaminess
  • Crumbled bacon for some added protein and saltiness
  • Fresh herbs – like chopped parsley or dill for extra brightness
  • Cooked pasta or cooked potatoes – be sure to add more dressing as well but this would make a fun pasta salad or potato salad.
  • Protein air fryer salmon bites, air fryer frozen shrimp, greek chicken bites or air fryer chickpeas would all be great in this salad for more protein
Large spoonful of broccoli salad being held over the salad bowl

Common questions

Can you make this in advance or for meal prep?

Yes! This salad is perfect for meal prep and actually tastes better after a few hours as the flavors meld. It’s great for making 1–2 days ahead.

How long to store in the fridge

This salad should last 3-4 days in the fridge after the dressing is added, so it’s perfect to make ahead of time! Be sure to store in an airtight container.

Would this salad be good for picnics or cookouts?

Yes! This tahini broccoli salad doesn’t have egg or dairy and can withstand being out in the heat. I highly recommend doubling or tripling the recipe to serve for a crowd.

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One Comment

  1. 5 stars
    I love roasted red peppers, artichokes, lemon and tahini. Broccoli and walnuts are good for you. This is a perfect blend. I love it and will make it again.

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