my favorite healthy summer dinner: creamy tahini broccoli crunch salad

the best salads have no lettuce. you can quote me on that 👏

i refuse to turn on my oven in the summer, but i also refuse to sacrifice eating GOOD. this creamy tahini broccoli crunch salad requires ZERO cooking and minimal chopping. plus it has no lettuce, so it can sit dressed in the fridge for a few days and only get better with time. dare i say this salad is a metaphor for life itself?

lol. anyway, recipe below! promise you’ll want to bring this one to every summer BBQ this season…

creamy tahini broccoli crunch salad 🥦

ingredients:

• 1 cup of broccoli florets, finely chopped

• 1/2 cup shredded carrots

• 1/3 cup diced red onion

• 1/2 cup rinsed and drained canned chickpeas

• 1 cup chopped cilantro

• 1/2 cup sunflower seeds

• 1/2 cup chopped almonds (roasted taste best in my opinion)

• 1/2 cup craisins or raisins (can omit but these give the salad an overall touch of sweetness that cuts the crunch really well)

add everything to a large serving bowl, then top with the dressing

creamy tahini dressing:

• 1/2 cup tahini

• 3 tbsp dijon mustard

• 2 tbsp lemon juice

• 2 tbsp honey

• 1 tsp each cumin, curry powder, turmeric, sea salt

• enough water to thin (i like this to be runny but smooth— think the consistency of creamy peanut butter)

pour over the salad and toss to combine. this tastes best when it sits for an hour or even overnight, giving the veggies time to absorb the dressing! serve cold and enjoy :)