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Broccoli Salad with Walnuts and Currants

Serves 6
Time 10 min
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.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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