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- 3 cups broccoli florets - 1/2 cup cherry tomatoes - 1/4 cup red onion - 1/3 cup parsley - 1/4 cup tahini - 3 tablespoons lemon juice - 2 tablespoons olive oil - 1 tablespoon maple syrup - 1 garlic clove - Salt and pepper - 1/4 cup sunflower seeds This salad is not only tasty but also good for you. A serving of Lemon Tahini Broccoli Salad has about 200 calories. It packs around 5 grams of protein. Broccoli gives you vitamin C and vitamin K. Tahini adds healthy fats and some calcium. The lemon juice boosts your immune system with vitamin C. This salad is a great way to enjoy fresh veggies while keeping your meals healthy and balanced. Eating greens like broccoli can help keep you strong and energized. To steam broccoli perfectly, use a pot with a steamer basket. Bring water to a boil, then add the broccoli florets. Cover and steam for about 3 to 4 minutes. You want them bright green and tender, yet crisp. After steaming, rinse the broccoli under cold water. This helps stop the cooking and keeps the bright color. Let it cool completely before using it in your salad. For the tahini dressing, gather your ingredients. In a medium bowl, add tahini, lemon juice, olive oil, maple syrup, and minced garlic. Whisk these together until smooth. If your dressing is too thick, don’t worry! Add water, one tablespoon at a time, until you reach your desired consistency. The goal is a creamy dressing that coats your veggies well. Now it's time to combine everything! In a large mixing bowl, add the cooled broccoli, halved cherry tomatoes, thinly sliced red onion, and chopped parsley. Drizzle the tahini dressing over your salad mix. Gently toss everything together. Be careful not to break the broccoli. You want to keep those lovely florets whole. If you want some extra crunch, sprinkle sunflower seeds on top. Toss lightly again to distribute. Now your Lemon Tahini Broccoli Salad is ready to enjoy! For the full recipe, check out the details above. To make your Lemon Tahini Broccoli Salad pop, try adding simple herbs. Fresh dill or basil works great. You can also sprinkle in a pinch of smoked paprika for depth. If you want more zing, squeeze in an extra splash of lemon juice. For sweetness, use a bit more maple syrup, or even a touch of honey. These small tweaks boost flavor and keep it fresh. If you want to prep in advance, here’s my tip: make the tahini dressing first. Store it in the fridge for up to a week. You can also steam the broccoli a day ahead. Just cool it down and keep it in an airtight container. Keep the other salad parts separate until you are ready to serve. This way, everything stays crisp and fresh. This salad pairs well with grilled chicken or chickpeas for protein. You can even add it to a wrap for a quick meal. When it comes to serving, think about the looks. Use a large, colorful bowl to show off the bright greens and reds. Adding some sunflower seeds on top gives it a nice crunch and a pop of color. For a fun touch, you can also arrange the ingredients in layers before dressing. This creates an eye-catching dish that everyone will love. For the full recipe, check out the detailed guide. {{image_2}} You can easily make this Lemon Tahini Broccoli Salad vegan by using maple syrup instead of honey. This salad is already plant-based since tahini is made from sesame seeds. For a gluten-free option, just ensure your tahini is gluten-free. Most brands are safe, but it’s good to check the label. If you want to swap tahini, consider using sunflower seed butter or almond butter. These options still give that creamy texture and nutty flavor. You can try other vegetables to mix things up. Cauliflower, bell peppers, or carrots add nice colors and textures. They also pair well with the lemon and tahini. For a bit of sweetness, you might add fruits like diced apples or pomegranate seeds. These fruits add a burst of freshness and a sweet crunch to the salad. You can switch up the dressing if you want different tastes. A simple vinaigrette with olive oil, vinegar, and mustard works well. For an oil-free option, blend avocado with lemon juice and a bit of water. This gives a creamy texture without using oils. For the full recipe, check out the detailed steps. Enjoy your creative salad! To keep your Lemon Tahini Broccoli Salad fresh, store leftovers in an airtight container. Glass or plastic containers work well. I recommend using containers that fit tightly. This helps prevent air from spoiling your salad. You can freeze the salad components, but not the dressing. For best results, freeze the broccoli and other veggies separately. Place them in freezer bags, squeezing out excess air. To serve, thaw the vegetables in the fridge overnight. Let them sit at room temperature for a few minutes before serving. In the fridge, this salad lasts about 3 to 4 days. Always check for signs of spoilage. Look for wilting, off smells, or discoloration. If you notice any of these, it’s best to toss the salad. Enjoy your fresh and healthy delight! You can use frozen broccoli in this salad. Frozen broccoli is pre-steamed. It saves time and is easy to use. However, it may not have the same crunch as fresh broccoli. Fresh broccoli tastes better and has more nutrients. If you use frozen, let it thaw and drain excess water. To add heat, try red pepper flakes or sliced jalapeños. You can mix in some sriracha or hot sauce into the tahini dressing. A dash of cayenne pepper also works well. These options give your salad a nice kick without overpowering the other flavors. This salad pairs well with grilled chicken or fish. You can serve it with quinoa or rice for a hearty meal. A simple garlic bread or pita chips also make great sides. For a light touch, add a fruit salad to balance the flavors. If your tahini dressing is too thick, add water to thin it out. Start with one tablespoon at a time. Whisk it well after each addition. You can also use lemon juice or olive oil for added flavor. Aim for a creamy but pourable texture. For the full recipe, refer to the main article. In this blog post, we explored a vibrant salad packed with fresh ingredients like broccoli, cherry tomatoes, and a zesty tahini dressing. I shared tips for perfecting the cooking process and ways to enhance flavor. We also discussed how to adapt the recipe based on your dietary needs and preferences. In conclusion, this salad is not just healthy but also versatile. Experiment with flavors and enjoy the freshness. It’s a simple dish that brings joy to your table!

Lemon Tahini Broccoli Salad

Elevate your meal with this refreshing Lemon Tahini Broccoli Salad! Packed with vibrant broccoli, juicy cherry tomatoes, and crunchy sunflower seeds, this dish is not only delicious but also easy to make. Whip up a creamy tahini dressing that ties all the flavors together in just minutes! Click through to discover the full recipe and enjoy a healthy, satisfying dish that’s perfect for any occasion. Dive in and start creating!
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Ingredients
  

3 cups broccoli florets, steamed and cooled

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/3 cup parsley, chopped

1/4 cup tahini

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon maple syrup

1 garlic clove, minced

Salt and pepper to taste

1/4 cup sunflower seeds (optional for crunch)

Instructions
 

Prep Broccoli: Steam the broccoli florets until bright green and tender but still crisp, about 3-4 minutes. Rinse under cold water to stop cooking and let cool.

    Make Dressing: In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper until smooth. If the dressing is too thick, add a little water, one tablespoon at a time, until desired consistency is reached.

      Combine Ingredients: In a large mixing bowl, combine the cooled broccoli, cherry tomatoes, red onion, and chopped parsley.

        Dress the Salad: Drizzle the tahini dressing over the salad ingredients. Gently toss everything together until the vegetables are well coated in the dressing.

          Add Crunch: If desired, sprinkle sunflower seeds over the top for an extra crunch. Toss lightly to distribute.

            Serve: Allow the salad to rest for about 10 minutes at room temperature for the flavors to meld, then serve chilled or at room temperature.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4