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!
Servings 4 servings
Calories 219kcal
Cost $4.77 Recipe/$1.19 Serving
Ingredients
- 4 cups broccoli florets, chopped $1.65
- 1/4 medium red onion, chopped (about 1/4 cup) $0.09
- 1 medium roasted red pepper $1.00
- 1/4 cup artichoke hearts, chopped (in water, drained) $0.62
- 3 tbsp walnuts, chopped $0.24
Lemon Tahini Dressing
- 5 tbsp tahini $0.62
- 3 tbsp water $0.00
- 1 medium lemon, juiced $0.42
- 1 tsp garlic powder $0.10
- 1/2 tsp sea salt $0.03
Instructions
- 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.
Video
Notes
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
Nutrition
Calories: 219kcal | Carbohydrates: 15g | Protein: 7g | Fat: 16g | Fiber: 5g | Sugar: 2g
