Recipe: Broccoli Tahini Salad

Broccoli is known as a superfood, and for good reason. The cruciferous vegetable is high in calcium, vitamin C, iron and fiber. Also rich in anti-inflammatory and antioxidant benefits, there are many reasons to enjoy broccoli.

This recipe pairs broccoli with another nutritious ingredient: tahini. A paste made from ground sesame seeds, it’s versatile and can be used in sweet and savory dishes. Tahini’s texture is similar to that of natural peanut butter. High in calcium and protein, tahini is also high in vitamin E and vitamins B1, B2, B3, B5 and B15.

Shopping for broccoli at the grocery store? Look for dark green, dense florets and slender, firm stalks. Refrigerate in a plastic bag in your crisper drawer for up to four days and wash right before using.

The broccoli, crunchy green beans and thinly sliced zucchini make this salad full of tons of texture and flavor. And the dressing, made with garlic, lemon, tahini, avocado oil and a bit of dijon mustard, is creamy, tangy and delicious. It’s bound to be a new favorite!

Broccoli Tahini Salad

Serves 4-6 as a side

Ingredients

  • 3 cups small broccoli florets
  • 1 cup cut green beans
  • 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
  • 1 cup sliced cherry tomatoes
  • 8 fresh basil leaves, thinly sliced
  • ¼ cup raw sunflower seeds
  • sea salt and freshly ground black pepper

Lemon Tahini dressing (can be made ahead)

  • 3 tablespoons avocado oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon raw maple syrup
  • ¼ teaspoon sea salt
  • 3 tablespoons water

Instructions

  1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
  2. Prepare a large pot of boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for one minute, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking. Keep in the ice water long enough to cool completely, about 15 seconds. Drain the vegetables and and place on a kitchen towel to dry.
  3. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes and basil. Drizzle with the dressing and toss. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to two days.

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