Broccoli Salad No Mayo
This healthy broccoli salad gets all the creaminess it needs from a tangy tahini and lemon dressing. I love to top this with grapes, raisins, peppers, toasted cashews, and cheddar cheese, but if you love bacon, throw that in as well!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 179kcal
- 6 cups broccoli chopped small
- 1 bell pepper orange or red
- 1 cup red grapes halved
- 1/3 cup cashews toasted
- 1/4 cup cheddar cheese cut into small cubes
- 1/4 cup golden raisins
Lemon Tahini Dressing
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar or sub red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey or date syrup, optional
- sea salt and pepper to taste
Mix all the dressing ingredients together. They can be whisked together, but for the creamiest dressing, add to a blender and process for a minute.
Add the chopped broccoli to a colander, and then pour boiling water over the broccoli to quickly soften it. Rinse it with cool water afterwards.
Mix the dressing into the broccoli and stir to fully coat.
Right before serving, add the rest of the ingredients. It's okay to add the raisins, grapes, and peppers, but keep the cheese and cashews reserved until serving.
- Make it Vegan: This can easily be made into a vegan broccoli salad by subbing a dairy free cheese in place of the cheddar, or simply omitting it.
- Make this Paleo or Whole30: This salad is great for the Whole30. Omit the cheddar (it doesn't need it!), and omit the small amount of honey in the dressing as well.
- Optional Additions: Bacon is delicious is broccoli salads! Add it to this salad, or try this Paleo Broccoli Salad with Bacon.
Calories: 179kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 57mg | Potassium: 394mg | Fiber: 2g | Sugar: 8g | Vitamin A: 940IU | Vitamin C: 83.9mg | Calcium: 74mg | Iron: 1.5mg