Broccoli Salad with Lemon Tahini Dressing

This broccoli salad is one of my go to recipes when I am craving something savory and comforting.  There is a bit of sweet, sour and savory going on and for me that just hits the spot.  My gauge for rating recipes is usually my very picky Italian husband as I’ve mentioned before ( I say that with lots of love and affection hehe).   So when he likes one of my raw food recipes I know its good! The last time I made this I was starving and had just gotten home, but I didn’t even have time to finish the salad because something came up that I had to leave.  I asked my husband to put it in the fridge for me til I came back and low and behold…when I came back it was gone! He proudly admitted he had eaten every last bite of it and LOVED it.  He just knew for sure that I would be happy since I am always trying to get him to eat my raw food dishes.  And yes I was happy but…I was so craving that salad and had used up the last of the ingredients :( .  But hey I found a recipe my husband loves so it was all worth it!  The point is if he loved it I know you will too!

Broccoli Salad with Lemon Tahini Dressing


Broccoli Salad with Lemon Tahini Dressing

It literally takes under ten minutes to make and this is another great salad to make the night before and bring it to work with you the next day.  After all the longer it sits the more flavorful it will become.  I love to even make cabbage or lettuce wraps out of it to get even more greens in.  I literally just take a large cabbage or lettuce leaf and fill it with the broccoli salad and eat it as a wrap.  It’s great!  Especially as a nurse I only get a half hour lunch break so I need nurse friendly fast, easy meals to take with me for lunch.  This is definitely one that works for me.  If I am making wraps with it I will pack several leaves of cabbage and store them in one container or zip-lock bag and bring the salad in a separate container.

Broccoli Salad with Lemon Tahini Dressing

Serves 1


1 small/medium head of broccoli, cut into florets

1 handful of  dried, unsulphured tart cherries ( I get them from my farmers’ market, or Whole Foods)

1 small handful of raw sunflower seeds

1/4 cup red onion chopped

Lemon Tahini Dressing:

2 Tbsp raw tahini

1/2 lime, juice of

1 Tbsp lemon juice

1/2 tsp garlic

1/8 tsp chili flakes

2 tsp coconut amino’s

optional add water for desired consistency

Place the salad ingredients into a medium size bowl and set aside.  In a mini food processor blend until creamy and smooth the ingredients for the dressing.  Pour over the broccoli salad and mix in well.  The longer it sits the more flavorful it will be.

Buon appetito!

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  1. says

    Yumm! I think I will try this out today. I love the idea of mixing together broccoli, red onions and tahini. I’ll substitute dates for the cherries. I look forward to drying my own cherries soon. :-)

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