30 May Summer Broccoli Salad Recipe
Broccoli is such a versatile vegetable, and it’s fantastic in Summer salads. This salad is simple with a flavorful lemon tahini dressing. Broccoli and the other veggies in this salad are hearty, so the salad will hold up well as leftovers. The beauty of this recipe is getting all of the different
vegetables in one bite since they are chopped very small. While I may find chopping veggies back and forth on a cutting board until very fine a therapeutic and enjoyable experience, many don’t and will want to chop
everything up more quickly! To do so, roughly chop your veggies and
then pulse them in a food processor until they are chopped quite small.
Summer Broccoli Salad Recipe
Time in the kitchen: 5-10 minutes to prep, and we recommended chilling for 30 minutes before serving to enhance flavor
- 6 cups finely chopped Broccoli (about 3-4 large broccoli crowns)
- ½ cup minced red onion
- ½ lb. chopped red radishes
- 1 cup chopped cucumber
- ½ cup chopped parsley
- 2 cloves minced garlic
- Juice from 1 large lemon
- 5 Tbsp. tahini paste
- 3 Tbsp. water
- 3 Tbsp. Primal Kitchen Extra Virgin Olive Oil
- salt and pepper
Give your broccoli a fine chop using a knife.
Chop your red onion, radishes, and cucumber to be about the same size.
The easiest way to chop it up if you don’t want to do so by hand is to give it a rough chop with a knife, then pulse it in a food processor until you have very small pieces. Combine the broccoli, red onion, radishes, cucumber and parsley in a large bowl.
In another bowl, combine the lemon juice and tahini paste. Mix using a fork or a whisk. Add the water in slowly as you mix. The final result should look like a thin sauce that coats a spoon well.
If it is still too thick, you can add an additional tablespoon of water. Whisk in the Primal Kitchen Extra Virgin Olive Oil and garlic, and season with salt and pepper to taste.
Pour the dressing on top of the salad and mix well. Allow the flavors to meld together for at least 30 minutes prior to serving.
Nutrition Info (1/4 recipe):
Total Carbs: 18g
Net Carbs: 10g
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