Healthy Summer Broccoli Salad
User Reviews
5
Healthy Summer Broccoli Salad
Description
The Healthy Summer Broccoli Salad combines fresh, finely chopped broccoli with vibrant fruits such as blueberries and apricots, offering a balance of sweet and tart flavors. Complemented with shredded carrots, diced red onion, and fresh chopped herbs, the salad has layered freshness and herbaceous notes. Toasted almonds and sunflower seeds provide a crunchy contrast to the tender vegetables and juicy berries.
The dressing made from tahini, fresh lemon juice, maple syrup, minced garlic, and seasonings lends a creamy, slightly nutty texture with bright citrus and a hint of sweetness. This coating unifies the varied textures and flavors without overpowering the salad’s natural freshness. It can be served immediately or chilled to meld flavors further.
To enhance texture and flavor, toast sliced almonds carefully over medium heat, stirring often until golden. The salad keeps well refrigerated up to five days, making it suitable for party serving, meal prep lunches, or a make-ahead side.
Ingredients
- FOR THE SALAD:
- 5-6 cups broccoli fresh florets from 1 head; very finely chopped
- 1 ¼ cups blueberries fresh
- 1 cup carrot shredded or matchstick cut
- ½ cup dried apricots chopped; Turkish; no sulfur added; or substitute dried cherries or cranberries
- ⅓ cup red onion finely diced
- ½ cup cilantro finely chopped, fresh
- ¼ cup parsley flat leaf, finely chopped
- ½ cup almond toasted; sliced
- ¼ cup sunflower seeds roasted
- For the dressing:
- 3 tablespoons tahini drippy
- ½ lemon juiced; about 2 tablespoons fresh lemon juice
- 2-3 tablespoons water warm; to thin dressing
- ½ tablespoon pure maple syrup
- 1 garlic clove, minced
- ¼ teaspoon salt plus more to taste
- black pepper freshly ground
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
- Toast sliced almonds in a nonstick pan over medium heat, stirring constantly for 3-6 minutes until golden; cool before adding to salad.
- Store salad in an airtight container in the refrigerator for up to five days to enjoy fresh textures throughout the week.
- This salad is great for making ahead; flavors meld well after resting chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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