Curried Broccoli Salad
Dietary
dairy-free
,
gluten-free
,
vegan
Recipe Bundle
July 2018
Meal Course
Lunch
Servings
2
Servings
2
Ingredients
2
heads
broccoli florets
cut into bite-size pieces
6
green onions
thinly sliced
2
stalks
celery
thinly sliced
1/2
cup
cilantro
chopped
1/2
cup
dried cranberries
chopped
2
tbsp
sunflower seeds
DRESSING INGREDIENTS
1/4
cup
tahini
1
tbsp
apple cider vinegar
2
tbsp
maple syrup
1
clove
garlic
minced
2
tsp
yellow curry powder
1/4
tsp
ground turmeric
1/2
tsp
sea salt
1/4
tsp
ground black pepper
5
tbsp
water
as needed
Instructions
Prepare dressing by combining ingredients and whisking until well combined. In a large bowl, add broccoli, onions, celery, cilantro, cranberries, and sunflower seeds. Top with dressing as desired. Refrigerate for at least one hour prior to serving.