Fresh & Fruity Broccoli Salad Recipe Is Crisp, Crunchy, Healthy, Vegan & Dairy-free by Melissa Vickers
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With crisp broccoli, plump blueberries and crunchy carrots, this easy broccoli salad recipe has all the tastes and textures of summer. Eat it as a meal or a side dish.
Know that this salad recipe makes a lot! I cut the salad ingredients in half and it still made a big bowl. I did make the full amount of dressing, as half of it just didn’t seem like enough. If you can, make the salad ahead of time to allow the flavors to blend. Salad will keep five days in the refrigerator.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
Salad
- 5 - 6 cups fresh broccoli florets, very finely chopped
- 1 1/4 cups fresh blueberries
- 1 cup shredded carrots or matchstick carrots
- 1/2 cup chopped apricots or dried cranberries
- 1/3 cup finely diced red onion
- 1/2 cup finely chopped fresh cilantro (optional)
- 1/4 cup finely chopped parsley
- 1/2 cup toasted sliced almonds
- 1/4 cup roasted sunflower seeds
Dressing
- 3 tablespoons tahini
- 1/2 a lemon, juiced (about 2 tablespoons juice)
- 2 - 3 tablespoons warm water (to thin dressing)
- 1/2 tablespoon pure maple syrup (or to taste)
- 1 clove garlic, minced
Here’s how to make it:
- In a large bowl, add broccoli, blueberries, carrots, dried fruit, red onion, cilantro, parsley, toasted almonds and sunflower seeds. Set aside.
- Make the dressing in a small bowl by whisking together tahini, lemon juice, water, syrup, garlic, and salt and pepper. Immediately drizzle over salad and toss to combine. Serve immediately or refrigerate until ready to serve.
Note: To toast your own almonds, placed sliced almonds in a nonstick pan over medium heat. Constantly stir with a wooden spoon until golden. Remove from heat to a plate and let cool before adding to salad.
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