Healthy Summer Broccoli Salad

The BEST healthy summer broccoli salad made with delicious, fresh produce and without any mayo. This easy, vegan version of traditional broccoli salad is perfect for summer parties and meal prep. #summer #dairyfree #veganrecipe #vegetarian #vegetarianrecipe #healthysalad #healthylunch #potluck#Beans#Edamame

People always ask what we eat for lunch here at AK HQ. A lot of days are raid-the-fridge-for-leftovers days filled with hummus, veggies, Simple Mills crackers, maybe some peach crisp (heck yes), and on recipe testing days we fill up on Monique’s latest recipe creations like this gorgeous salad.

Broccoli salads have quickly become one of our favorite lunches to make because of the amazing textures and flavors we get to incorporate. They’re super fresh and actually keep you full with all of the fiber and the healthy fats added together. Plus, I secretly love chopping aaall of the veggies for these gorgeous salads.

Healthy Summer Broccoli Salad , By Easy Food Demat .

The BEST healthy summer broccoli salad made with delicious, fresh produce and without any mayo. This easy, vegan version of traditional broccoli salad is perfect for summer parties and meal prep. #summer #dairyfree #veganrecipe #vegetarian #vegetarianrecipe #healthysalad #healthylunch #potluck#Beans#Edamame

Total time: 20 minutes
Servings: 4 Servings

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 sub dried cherries/cranberries
• 1/3 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

Instructions :

• 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.