Description
This vegan and raw Broccoli Salad with California Avocado is a simple and flavorful plant-based side dish that makes broccoli taste delicious! The addictive creamy tahini-based dressing is quick to whisk together and naturally softens the raw broccoli as it marinates so it is perfectly tender when served. Everyone is surprised by how incredible this nutritious salad tastes. This easy recipe uses the entire head of broccoli (including the stem) and is dairy-free, mayo-free, egg-free, grain-free, refined sugar-free, gluten-free, nut-free and soy-free.
Ingredients
- 1 large head broccoli (florets and stem) - about 5 cups when finely chopped
- 1/2 cup salted roasted pepita seeds (or sub sliced almonds, sesame seeds or pine nuts)
- 1 California avocado, diced
- 2 green onions, diced
Garlic Maple Tahini Dressing
- 1/4 cup + 2 tablespoons runny tahini
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup + 2 tablespoons filtered water
- 2 tablespoons pure maple syrup
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine salt
Instructions
- Finely chop the florets of the broccoli and place in a large mixing bowl. Remove any rough edges from the broccoli stem and then dice the broccoli stem into small pieces. Place with the broccoli florets in the bowl.
- Add the pepita seeds, avocado and green onion to the bowl. Set aside.
- Whisk together the dressing until well combined and creamy (tahini, olive oil, water, maple syrup, garlic, pepper and salt). Pour overtop the broccoli salad. Toss well to evenly coat all the ingredients.
- Serve chilled or at room temperature. Store leftovers in an airtight container for up to two days.
Equipment
Buy Now → Notes
You can enjoy this broccoli salad immediately but the broccoli will be slightly crunchy (which I personally do not mind). If you want the broccoli to soften slightly then let it marinate and chill in the refrigerator for 1-2 hours before serving.
- Prep Time: 15
- Category: Side Dish
- Method: Whisk and Refrigerate
