Broccoli Chopped Salad with Tahini Vinaigrette (From Pure Delicious, by Heather Christo)
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Serves: 4 to 6
 
Vegan, gluten-free, nut-free, and sugar-free.
Ingredients
  • 4 cups finely chopped broccoli stems and florets
  • ½ cup finely diced red onion
  • ½ up pomegranate seeds
  • 2 TBSP tahini
  • 1 garlic clove
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 TBSP fresh lemon juice
  • Kosher salt
  • 1 TBSP toasted sesame seeds
Instructions
  1. In a large bowl, toss together the broccoli, red onion, and pomegranate seeds.
  2. In the blender, combine the tahini, garlic, olive oil, vinegar, and lemon juice. Puree until smooth and then season with salt.
  3. Pour the tahini dressing over the salad and toss to coat. Season with salt and sprinkle the salad with toasted sesame seeds. Serve at room temperature or chilled. (I found that leftovers keep well in the fridge for up to a few days.)
Notes
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC

For my tutorial on how to open a pomegranate, CLICK HERE.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2016/06/broccoli-chopped-salad-tahini-vinaigrette-pure-delicious.html