Creamy Tahini Turmeric Broccoli Crunch Salad

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THE WHY BEHIND THIS RECIPE

I love broccoli crunch salads but the store bought ones often have seed oils and extra sweeteners either in the dressing or via dried fruit. This is my take on it and I hope you LOVE IT!⁠ No roasting or baking required, and it takes less than 10 minutes to assemble...⁠As always, it’s nutrient dense, metabolically healthy, and results in no blood sugar spike on my CGM.

Serving size: 2-3

Total time: 10 minutes

• Prep time = 10 minutes

• Cook time = NONE

WHAT YOU NEED

BROCCOLI CRUNCH SALAD 

• 2 cups broccoli finely chopped (save your stems for making broccoli rice another time)

• 1 cup shredded carrots⁠

• 1/2 cup diced red onion ⁠

• 2 cups rotisserie chicken (or diced chicken)⁠

• 1 can chickpeas⁠

• 1 cup cilantro⁠

• 1/2 cup sunflower seeds⁠

• 1/2 cup chopped almonds⁠

• 2 tablespoons hemp hearts⁠

• 1 avocado (diced on top)⁠

Creamy Tahini Turmeric dressing⁠

• 1/2 cup tahini⁠

• 3 tbsp dijon mustard⁠

• juice from two lemons⁠

• 2 tsp cumin⁠

• 2 tsp turmeric⁠

• 1 tsp smoked paprika⁠

• 1/4 cup water (more as needed to thin)⁠

• 1 tbsp honey (optional - delish with or without it!)⁠

• sprinkle of sea salt

HOW TO DO IT

1. Chop up broccoli and shred your carrots (with a cheese grader or mandolin). Combine all salad ingredients into a bowl.

2. Combine dressing ingredients in a small bowl and mix well.

3. Toss and enjoy!

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SWAPS, TIPS & TRICKS

Tips:

• This keeps so well in the fridge! Store in glass tupperware for 3-4 days.

Nutritional Info

Per serving, makes about 3 servings

Calories: 600
Total Fat: 40g
Carbs: 30g
Fiber: 16g
Net Carbs: 14g
Protein: 38g
Sugars: 4g