Healthy Summer Broccoli Salad

01 April 2020 Bookmark • 1

Healthy broccoli salad recipe made with easy components like fresh blueberries, carrots, candy dried apricots, toasted almonds and crunchy sunflower seeds. This smooth, vegan and dairy unfastened broccoli salad has no mayo, is tossed in a mild tahini dressing, and is perfect for summer season parties or meal prep!

Welcome to the best healthy broccoli salad recipe you’ll ever make. It’s crunchy, a lil’ candy, a lil’ savory, and there’s no mayo involved. Coming from this mayo-loving Midwesterner (I see you judging) this dairy free version of broccoli salad is the real deal.

Healthy Summer Broccoli Salad

Human beings always ask what we eat for lunch right here at AK HQ. quite a few days are raid-the-refrigerator-for-leftovers days filled with hummus, vegetables, simple turbines crackers, maybe some peach crisp (heck sure), and on recipe trying out days we fill up on Monique’s state-of-the-art recipe creations like this gorgeous salad.

Broccoli salads have quick end up one of our favourite lunches to make due to the terrific textures and flavors we get to comprise. They’re terrific clean and in reality hold you complete with all of the fiber and the healthy fat introduced collectively. Plus, I secretly love chopping aaall of the veggies for these fantastic salads.

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
1/3 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

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.