Chopped Broccoli Salad with Tahini Soy Dressing

by Marla on January 15, 2010 · 19 comments

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Crisp, crunchy, bite sized veggies meet creamy avocado in this chopped salad. Blanching the broccoli creates a vibrant color and a tender texture, while the carrots and red cabbage are chopped fine and are kept raw.  The avocado and creaminess of the tahini dressing lend a symphony of flavor and texture to each bite. This salad is loaded with vitamins, minerals and just enough healthy fats.  Be sure to keep all of your veggies chopped small and relatively uniform in size so you get every flavor in each bite.

This salad is versatile enough to be eaten on its own, with a piece of whole grain bread or it can be accompanied by a lean protein to make it a complete meal. You can toss it with brown rice and chunks of tofu as well.

Fresh Benefits

A few posts back in The Simple Salad I spoke about diversifying your color palette when you choose ingredients.  The more colors you add to your salad, the more vitamins & minerals will visit your body.  We like that!  With broccoli, red cabbage and carrots you get a broad range of fiber filled phytonutrients.  These nutrients help protect us from free-radical damage (environmental chaos.)

 

Chopped Broccoli Salad with Tahini Soy Dressing

Makes about 6 servings

NOTES:

  • This salad is lightly dressed. Add more soy & tahini if you want more flavor.

INGREDIENTS

  • 1 bunch fresh Broccoli, chopped into bite sized pieces (about 5-6 cups).
  • 1 large Carrot, peeled, diced small
  • 1 cup Red Cabbage, diced small
  • 3 tablespoons Tahini paste
  • 3 tablespoons Soy Sauce or Gluten Free Tamari
  • 1 tablespoon Mustard Seed
  • a pinch of Garlic Powder
  • a pinch of Black Pepper
  • a pinch ground Ginger
  • 1 tablespoon minced Dried Onion
  • a handful of chopped fresh Cilantro (reserve some for garnish)
  • 1 Avocado, diced small
  • a splash of Lemon Juice to prevent avocado browning

METHOD

Prepare a large bowl of ice water. Bring a large pot of salted water to a rolling boil. Add broccoli, reduce heat to medium high and blanch for 2-3 minutes (depending on how crisp you want it.) Immediately drain the broccoli and submerge it in ice water to halt cooking. Remove broccoli from water and chop into small bite sized pieces.

In a small bowl whisk together tahini, soy sauce, mustard seed, garlic powder, black pepper and ginger. Gently mix the veggies (excluding avocado) together with dressing. Cut up the avocado and toss with lemon juice. Add minced dried onion and avocado tossing gently and combining thoroughly.

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{ 16 comments… read them below or add one }

1 pt January 15, 2010 at 10:15 pm

Dear Family Fresh, Your site was “refreshing” loved the salad and will favorite it. Adore the presentation, it was wonderful to visit this site, enjoyed it very much. Shall return for another bite of its goodness.
Thank you for sharing,
Cheers,
PT
You can visit me at http://ptsaldari.posterous.com

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2 Cheryl Lee January 15, 2010 at 10:25 pm

The color on this salad is gorgeous. Fresh, healthy and good looking too!

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3 Michelle January 16, 2010 at 4:26 am

We’ve also been trying to “eat a rainbow” and this salad sounds like a perfect fit. Thanks, Marla!

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4 Kristi Rimkus January 16, 2010 at 7:13 am

I love all the colors in this salad. I think it’s a salad that would hold up well for gatherings, don’t you? Healthy and delicious. Yum!

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5 Averie (LoveVeggiesAndYoga) January 16, 2010 at 7:17 am

Amazing work, Marla! Ok here’s my version, you know I always gotta chime in :)
Brock Salad with homemade vegan brock slaw dressing:
http://www.loveveggiesandyoga.com/2009/10/vegan-chocolate-pb-chex-mix-broccoli.html
and my Tahini Dressing, different salad, soy free & vegan.
http://www.loveveggiesandyoga.com/2009/11/sugar-snap-pea-salad-with-tahini.html
I love the colors, I love brock and eat a ridic amount, every single day. I can never get enough!

I loved what you said about waste yesterday, I was totally LOL. And I agree! And I am glad to hear that the NuNat vanilla stevia is working for you. I prefer NuNat to SweetLeaf, it’s more pure & concentrated and a little truly goes even a longer way. A bonus.

Sorry to hear about your car situation!!!!!! That’s awful but at least you’re not hurt, only your wallet is. Yikes!

xoxo

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6 Heather @ Get Healthy With Heather January 16, 2010 at 7:40 am

I love tahini dressings! I’ve got one in my fridge right now that is SOO good on salads. This salad looks like it’d be a winner!

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7 Nicole January 16, 2010 at 8:13 am

Marla, looks wonderful! I’ve been looking for a great broccoli salad, and one with avocado…double score! Thank you! Have a wonderful weekend, sweetie!

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8 FoodFitnessFreshair January 16, 2010 at 8:28 am

The tahini soy dressing sounds great! I love tahini, especially in my oatmeal with a little maple syrup. As for the Barney Butter, it does contain 3 grams of sugar per serving, which isn’t too much, but a little disappointing because I don’t ever buy peanut butter that has sugar as an ingredient.

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9 Roti n Rice January 16, 2010 at 12:37 pm

Looks wonderful….so colorful!

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10 rebecca January 16, 2010 at 4:45 pm

oh great and healthy salad your doing a fab job bringing up a healthy family lol Rebecca

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11 Maria January 16, 2010 at 7:17 pm

Love this one!

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12 Faith January 17, 2010 at 8:15 am

All the gorgeous rainbow colors in this salad really tell you how healthy it is. It looks really delicious too, I love tahini dressings! I have to say that I love that pretty pedestal bowl you served it in!

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13 Chaya January 19, 2010 at 10:37 pm

This is a beauty. Salad that looks like this lights up the table and makes people happier. These are my favorite vegetables so I am sure it tastes as good as it looks.

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14 Amanda January 28, 2010 at 8:46 am

I made this last night to serve alongside Asian Turkey meatballs. It was fabulous and fast! Thanks for posting

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15 Kim Masoner April 12, 2010 at 9:34 am

Hi – This is my favorite recipe…I just LOVE broccoli!

And I would love to see more recipes using a crockpot ~

Thanks for your excellent recipes.
Kim @beachcleanup

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16 Terra December 24, 2010 at 7:56 am

So I had to share with you this crazy story. I found this recipe at the beginning the year, made it, and loved it. For some reason never wrote the recipe down:( My husband was just asking about it, and thank you to yahoo, I just found the recipe again. What is funny, I just started following you on twitter this week too from the family food chat I believe:) Too fun!!! Well the recipe is written down, and I saved your blog on my feedly account:) Thank you for the delicious recipe:-)

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