Healthy Summer Broccoli Salad recipe made with simple ingredients such as fresh blueberries, carrots, sweet dried apricots, toasted almonds and crispy sunflower seeds. This natural, vegan and dairy-free broccoli has no mayo, is tossed in a mild tahini dressingtable, and is ideal for summer parties or meal prep!
Author: Feodora Nastashia
For the salad:
5-6cupsfresh broccoli florets (from 1 head of broccoli), VERY finely chopped
1 ¼cupsfresh blueberries
1cupshredded or matchstick cut carrots
½cupchopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries
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.
To toast your almonds: Position sliced almonds in a skillet over moderate heat. Use a wooden spoon to stir the almonds until they get nice and gold. This should require 3-6 minutes. Once done, remove from heat and transfer to a plate to cool.