Healthy Summer Broccoli Salad

Name: Healthy Summer Broccoli Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped; 1 ¼ cups fresh blueberries; 1 cup shredded or matchstick cut carrots; ½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries; ⅓ cup finely diced red onion; ½ cup finely chopped fresh cilantro; ¼ cup finely chopped flat leaf parsley; ½ cup toasted sliced almonds*; ¼ cup roasted sunflower seeds; For the dressing:; 3 tablespoons drippy tahini; ½ lemon, juiced (about 2 tablespoons fresh lemon juice); 2-3 tablespoons warm water, to thin dressing; ½ tablespoon pure maple syrup; 1 garlic clove, minced; ¼ teaspoon salt, plus more to taste; freshly ground black pepper

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5.0

60 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 servings
Calories
329 kcal
Course
Side Dish, Lunch
Cuisine
American, Vegan

Healthy Summer Broccoli Salad

Stella Guerrero

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Healthy broccoli salad recipe made with simple ingredients like fresh blueberries, carrots, sweet dried apricots, toasted almonds and crunchy sunflower seeds. This easy, vegan and dairy free broccoli salad is made without mayo, is tossed in a light tahini dressing, and is perfect for summer parties or meal prep!

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Ingredients

Servings

FOR THE SALAD:
5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped
1 ¼ cups fresh blueberries
1 cup shredded or matchstick cut carrots
½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries
⅓ cup finely diced red onion
½ cup finely chopped fresh cilantro
¼ cup finely chopped flat leaf parsley
½ cup toasted sliced almonds*
¼ cup roasted sunflower seeds
For the dressing:
3 tablespoons drippy tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
2-3 tablespoons warm water, to thin dressing
½ tablespoon pure maple syrup
1 garlic clove, minced
¼ teaspoon salt, plus more to taste
freshly ground black pepper

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Instructions

In a large bowl, add finely chopped broccoli, blueberries, carrots, diced apricots, red onion, cilantro, parsley, toasted almonds and sunflower seeds. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, maple syrup, garlic and salt and pepper. Immediately drizzle over salad and toss to combine. Garnish with extra toasted almonds and cilantro. Serve immediately or place in the fridge for later. Salad will keep well up to 5 days and is great when made ahead of time.

Notes

To toast your own almonds: Place sliced almonds in a nonstick pan over medium heat. Use a wooden spoon to consistently stir the almonds until they get nice and golden. This should take 3-6 minutes. Once done, remove from heat and transfer to a plate to cool.
To store: store it in an airtight container (or a few meal prep containers like these) for up to 5 days and enjoy all week long! It's wonderful for both parties and meal prep, and it's great for making the night before.
See the full post for tips, tricks, and easy ways to customize this salad.

Nutrition Information

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Serving 1serving (based on 4) Calories 329cal (16%) Carbohydrates 37g (12%) Protein 11.7g (23%) Fat 18.5g (28%) Saturated Fat 2.1g (11%) Fiber 11.1g (44%) Sugar 19.3g (39%)