Fresh, colorful, and full of flavour and texture: if you like broccoli salads this is a must-try!
I’m one of those weirdo’s that prefers broccoli raw, well not always but it’s so crispy and fresh.
Salads are also one of my favorite things to meal prep because I tend to be a savory snacker and when I don’t wanna have to actually cook something a salad is always a great option. I was actually eating this salad as a meal though. It doesn’t have high amounts of protein but it’s so filling with all the different ingredients.
It could also be a great side to any kind of bbq meat or as a side to anything! A wonderful summer salad.
Let me know how you enjoy this salad and what you think!
Purple Broccoli Salad
- SERVES: 5-6
- TOTAL TIME: 25min
2 cups broccoli, very finely chopped
1 1/2 cups kale, finely chopped
2 large carrots, shredded
1 cup fresh blueberries
2/3 cup red cabbage, chopped
1/2 red onion, diced
1/3 cup sunflower seeds
1/4 cup each parsley and cilantro, chopped
handful radish microgreens, optional
Ginger Lime Tahini Dressing
juice from 2 limes
1/4 cup tahini
3-4 tbs olive oil
2 tbs maple syrup
1 tbs ginger, grated
1 tsp garlic powder
1/4 tsp cayenne pepper
salt & pepper
Water as needed
- Wash and prepare all vegetables accordingly. Chop them as small as you’d like. Add them all to a large bowl.
In another bowl, mix the salad dressing ingredients together and taste test. Tahini tends to thicken up pretty quickly so continue to add water or olive oil until you get a nice runny texture that is good to mix in.
Toss the dressing with the salad and mix well. It’s okay to mix the dressing ahead of time as the ingredients hold really well for up to 5 days.
Enjoy immediately or throughout the week!
P.S. I added in some dried cranberries that I thought went really well with the flavours while Brett drizzled Frank’s hot sauce all over his.
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