A simple dressing of tahini, apple cider vinegar and apple juice makes a tasty partner for steamed broccoli. This salad can be made ahead and served chilled or room temperature, making it ideal for large gatherings.
Home » Recipes » Broccoli Salad with Walnuts and Currants
1 large head broccoli
3 tablespoons tahini
2 tablespoons apple juice
1 teaspoon cider vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Crushed red chile flakes (optional)
1/2 cup chopped toasted walnuts
1/3 cup finely chopped red onion
2 tablespoons dried currants
Cut florets from broccoli and peel and thinly slice stalk. Steam until just tender, about 4 minutes.
Meanwhile, in a large bowl, whisk together tahini, apple juice, cider vinegar, salt, pepper and red pepper flakes if using. Add broccoli, walnuts, red onion and currants and toss to combine. Serve warm, room temperature or chilled.
Per Serving:170 calories (90 from fat), 10g total fat, 1g saturated fat, 200mg sodium, 19g carbohydrates, (7 g dietary fiber, 8g sugar), 8g protein.
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