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Healthy Summer Broccoli Salad Recipe

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4.2 from 75 reviews

This Healthy Summer Broccoli Salad is a vibrant and nutrient-packed dish perfect for warm weather. Featuring finely chopped broccoli, fresh blueberries, crunchy almonds, and a zesty tahini-lemon dressing, it combines a delightful mix of textures and flavors. Naturally sweetened with maple syrup and balanced with fresh herbs, this salad is refreshing, wholesome, and ideal for summer gatherings or light meals.

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 substitute dried cherries/cranberries
  • ⅓ 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, to taste

Instructions

  1. Prepare the Broccoli: Thoroughly wash and finely chop 5-6 cups of fresh broccoli florets until very small to ensure a great texture and easier eating experience.
  2. Combine Salad Ingredients: In a large mixing bowl, add the finely chopped broccoli, 1 ¼ cups fresh blueberries, 1 cup shredded or matchstick carrots, ½ cup chopped dried Turkish apricots, ⅓ cup finely diced red onion, ½ cup chopped cilantro, and ¼ cup chopped parsley. Mix gently to combine.
  3. Add Crunchy Nuts and Seeds: Stir in ½ cup toasted sliced almonds and ¼ cup roasted sunflower seeds to add a satisfying crunch and enhance the salad’s texture.
  4. Make the Dressing: In a separate small bowl, whisk together 3 tablespoons drippy tahini, juice of half a lemon (approximately 2 tablespoons), 2 to 3 tablespoons warm water (adding gradually to reach desired consistency), ½ tablespoon pure maple syrup, minced garlic clove, and ¼ teaspoon salt. Adjust seasoning with additional salt and freshly ground black pepper to taste.
  5. Toss the Salad: Pour the dressing over the broccoli mixture and toss thoroughly but gently until all ingredients are evenly coated with the flavorful tahini dressing.
  6. Chill and Serve: For best results, refrigerate the salad for at least 30 minutes before serving to allow flavors to meld together. Serve chilled or at room temperature as a refreshing side or light main dish.

Notes

  • For best texture, chop broccoli very finely to avoid large, tough bites.
  • To toast almonds, heat a dry skillet over medium heat and stir almonds until golden and fragrant, about 3-5 minutes.
  • The dressing can be adjusted in thickness by adding more or less warm water.
  • This salad keeps well in the refrigerator for up to 2 days but is freshest served within 24 hours.
  • You can substitute dried cherries or cranberries if Turkish apricots are unavailable.
  • Adding a pinch of chili flakes to the dressing is optional for a subtle kick.

Find it online: https://recipethrive.com/healthy-summer-broccoli-salad-recipe/