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 personal trainer and nutrition 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.
If you love salad with this creamy tahini dressing, you have to try my cruciferous crunch salad or my crispy chickpea kale salad.
How to make this salad
Get out all the ingredients. 
Chop the rest of the ingredients (artichoke hearts, roasted red peppers, red onion and walnuts) and add to a large bowl. Make the lemon tahini dressing by combining the lemon juice, tahini, salt, garlic powder and water together. Stir 1-2 minutes until the dressing comes together (it will look like it doesn’t want to at first, keep stirring) Pour the dressing over the salad.
Recipe tips
- Want more protein? Add chickpeas, air fryer chicken cubes, or even a steamed hard-boiled egg on top to make it more filling.
- Time saving tip: buy pre-chopped broccoli florets. Be sure to cut them down into bite-size pieces before adding to the salad.
- Double the dressing and use it throughout the week on salads or to dip roasted veggies in.
Crunchy Broccoli Salad with Tahini Dressing
Guided Recipe Video
Ingredients
- 4 cups broccoli florets, chopped
- 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
Lemon Tahini Dressing
- 5 tablespoon tahini
- 3 tablespoon water
- 1 medium lemon, juiced
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Chop the broccoli into bite size pieces and add the broccoli to a large bowl.4 cups broccoli florets, chopped
- Chop the red onion into a small dice. Add to the bowl with the broccoli.¼ medium red onion, chopped (about 1/4 cup)
- Drain the water/liquid from the roasted red pepper and artichoke hearts. Chop into bite size pieces. Add to the bowl with the broccoli.1 medium roasted red pepper, ¼ cup artichoke hearts, chopped (in water, drained)
- Roughly chop the walnuts. Add to the bowl with the broccoli.3 tablespoon walnuts, chopped
- 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
- Pour the dressing over the broccoli salad and toss. Serve cold or at room temperature
Recipe 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.
- 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.
Nutrition Information
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
Common questions
Can I 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 can I store this salad 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.
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.