Recipe

Chopped Broccoli Salad {with Tahini Soy Dressing}

Recipe
1 Question

Photo by Marla

This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
Chef
Marla's Notes: Crisp, crunchy, bite sized veggies meet creamy avocado in this chopped salad. Blanching the broccoli creates a vibrant color and a tender texture, while the carrots and red cabbage are chopped...
Crisp, crunchy, bite sized veggies meet creamy avocado in this chopped salad. Blanching the broccoli creates a vibrant color and a tender texture, while the carrots and red cabbage are chopped fine and are kept raw. The avocado and creaminess of the tahini dressing lend a symphony of flavor and texture to each bite. This salad is loaded with vitamins, minerals and healthy fats. Be sure to keep all of your veggies chopped small and relatively uniform in size so you get every flavor in each bite. The Broccoli Chopped Salad is versatile enough to be eaten on its own with a piece of hearty, toasty bread or it can be accompanied with any lean protein choice to make it a complete meal. You can toss it with brown rice and chunks of tofu as well. Really, anything goes!

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Serves about 6

1 head fresh Broccoli coarsely chopped. Keep a few inches of stem on. Ask a question about this ingredient

1 large Carrot, peeled, diced small Ask a question about this ingredient

1 cup Red Cabbage, diced small Ask a question about this ingredient

1 Avocado, diced small & tossed with a splash of Lemon Juice to prevent browning Ask a question about this ingredient

pinches salt Ask a question about this ingredient

3 tablespoons Tahini Ask a question about this ingredient

3 tablespoons Soy Sauce Ask a question about this ingredient

1 tablespoon Mustard Seed Ask a question about this ingredient

pinches Garlic Powder Ask a question about this ingredient

pinches Black Pepper Ask a question about this ingredient

1 tablespoon minced Dried Onion Ask a question about this ingredient

handfuls chopped fresh Cilantro (reserve some for garnish) Ask a question about this ingredient

Prepare a large bowl of ice water.
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Bring a large pot of salted water to a rolling boil. Add broccoli, reduce heat to medium high and blanch for 2-3 minutes (depending on how much crunch you want.) Immediately drain the broccoli and submerge it in ice water to halt cooking.
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Remove broccoli from ice water and chop into small bite sized pieces.
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In a small bowl whisk together tahini, soy sauce, mustard seed, garlic powder, black pepper and ginger.
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Toss the veggies (excluding avocado) together with dressing. Add minced dried onion and avocado, toss gently and combine thoroughly.
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This salad is lightly dressed. Feel free to add more Soy & Tahini if you want more flavor. Enjoy!!
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3 Comments on Chopped Broccoli Salad {with Tahini Soy Dressing}

lastnightsdinner added over 2 years ago

Beautiful. What a colorful and delicious way to eat your vegetables :)

Babette's Feast added over 2 years ago

Absolutely gorgeous, love the salad, love the dressing (yes, tahini is so good!) and the picture is perfect. Thanks for sharing the recipe.

AntoniaJames added over 2 years ago

Now THAT's a nice looking salad. (And it's seasonal for me, too, as I can get all of the veggies at my market on Sundays.) Love all the colors, and the dressing is most appealing, too. The idea of tossing some tofu in is excellent. I'm trying this one!! Thanks for posting it. ;o)