Crunchy Broccoli Salad with Lemon Tahini Dressing
Crunchy broccoli salad with lemon tahini dressing is a simple healthy twist on a classic dish! This simple salad only has 9 ingredients and takes 5 minutes to make! Vegan, gluten free, dairy free, paleo, low carb, Whole30 and keto friendly! Perfect for weeknight dinners, cookouts or meal prep!
Prep Time5 mins
Total Time5 mins
Servings: 4 servings
- 4 cups broccoli florets, chopped
- 1/4 medium red onion, chopped (about 1/4 cup)
- 1 medium roasted red pepper (jarred), choppeed
- 1/4 cup artichoke hearts, chopped in water, drained
- 3 tbsp walnuts, chopped
Chop the broccoli into bite size pieces and add the broccoli to a large bowl.
Chop the red onion into a small dice so that it easily incorporates without being over powering. Add to the broccoli florets in the bowl.
Drain the water/liquid from the roasted red pepper and artichoke hearts. Chop into bite size pieces. Add to the broccoli and red onion.
Chop the walnuts into small enough pieces that they are easy to distribute in the salad but not so small that they lose their crunch.
Make the dressing and stir it into the salad, combining well.
Serve cold or at room temperature
Lemon Tahini Dressing
Combine 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.
This salad should last 3-4 days in the fridge after the dressing is added, so it’s perfect to make ahead of time!
To make this a full meal, simply add your favorite protein (pre-cooked chicken, shrimp, salmon, hemp hearts, chickpeas, lentils or tofu).
If you don't have tahini, you can also use almond butter or sunflower seed butter
Calories: 219kcal | Carbohydrates: 15g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 503mg | Potassium: 476mg | Fiber: 5g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 103.7mg | Calcium: 87mg | Iron: 2mg