Broccoli Curry Crunch Salad

Aug 11, 2019

INGREDIENTS

SALAD

  • 4 cups of broccoli, chopped very small
  • 1 cup shredded carrots
  • 1/2 cup pumpkin seeds
  • 1/4 cup green onions, chopped
  • ¾ cup chopped fresh cilantro
  • ½ cup dried cranberries or fresh blueberries
  • 1-2 tablespoons real maple syrup (optional)

 

DRESSING

  • 1/3 cup tahini
  • 1 large lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 3-5 tablespoons warm water, use until desired consistency is obtained
  • 1 clove garlic, finely minced
  • 1/2 tablespoon yellow curry powder
  • 1 teaspoon ground turmeric
  • ½ tablespoon cumin
  • Freshly ground black pepper
  • Salt to taste

 

INSTRUCTIONS

Combine all salad ingredients in a large bowl.

Combine dressing ingredients in a blender or Vitamix, or whisk in a bowl.  Add to salad and mix thoroughly.

Eat right away or refrigerate for up to 4-days.

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