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Fresh and healthy Broccoli Salad with Raisins, Almonds, and a Lemon Tahini Dressing via

Healthy Broccoli Salad with Lemon-Tahini Dressing



For the broccoli salad

  • 2 medium heads (3/41 lb) broccoli
  • 1/3 cup sliced almonds
  • 1/3 cup raisins or dried cranberries
  • 12 shallots, shaved or thinly-sliced
  • 12 tsp white sesame seeds
  • optional: 1/4 cup feta or ricotta salata cheese

for the lemon-tahini dressing

  • 3 Tbsp tahini
  • 34 Tbsp extra-virgin olive oil
  • 1/2 lemon, juiced
  • 2 Tbsp pure honey or maple syrup
  • 1 tsp fresh garlic, finely-minced
  • kosher salt and freshly-ground black pepper, to taste


Make the lemon-tahini dressing:

  1. In a small bowl, whisk together the tahini, 3 Tbsp olive oil, lemon juice, and honey until combined. Add up to another tablespoon of oil to thin as desired. Stir in the garlic, and season with salt and pepper to taste. Set aside.
  2. Or, if saving for later, transfer to an air-tight jar. I like to reuse old jam jars for this, usually Bonne Maman jars. May be made in advance and kept refrigerated for up to two weeks.

Assemble the broccoli salad:

  1. Chop the broccoli into small bite-sized florets. Save the stems for broccoli stem pesto!
  2. Toss together the broccoli, shallots, and raisins or cranberries with the dressing. Refrigerate for about an hour. Just before serving, add the almonds, sesame seeds, and feta, if using. Serve chilled.


Tahini (ground sesame seed paste) can be found in most grocery stores (typically in the Middle Eastern/Mediterranean section) and online.

Make it Vegan: Be sure to use pure maple syrup instead of honey in the dressing, and omit the feta.

Keywords: healthy broccoli salad, tahini broccoli salad, broccoli salad without mayo, lemon, sesame, honey