Chopped Broccoli Salad with Tahini Soy Dressing (Marla Meridith)

Chopped Broccoli Salad with Tahini Soy Dressing

Source: Marla Meridith.

Makes about 6 servings.

Notes
This salad is lightly dressed. Add more soy & tahini if you want more flavor.

Ingredients

• 1 bunch fresh Broccoli, chopped into bite sized pieces (about 5-6 cups).
• 1 large Carrot, peeled, diced small
• 1 cup Red Cabbage, diced small
• 3 tablespoons Tahini paste
• 3 tablespoons Soy Sauce or Gluten Free Tamari
• 1 tablespoon Mustard Seed
• a pinch of Garlic Powder
• a pinch of Black Pepper
• a pinch ground Ginger
• 1 tablespoon minced Dried Onion
• a handful of chopped fresh Cilantro (reserve some for garnish)
• 1 Avocado, diced small
• a splash of Lemon Juice to prevent avocado browning

Ingredients

1. Prepare a large bowl of ice water. Bring a large pot of salted water to a rolling boil. Add broccoli, reduce heat to medium high and blanch for 2-3 minutes (depending on how crisp you want it.) Immediately drain the broccoli and submerge it in ice water to halt cooking. Remove broccoli from water and chop into small bite sized pieces.
2. In a small bowl whisk together tahini, soy sauce, mustard seed, garlic powder, black pepper and ginger. Gently mix the veggies (excluding avocado) together with dressing. Cut up the avocado and toss with lemon juice. Add minced dried onion and avocado tossing gently and combining thoroughly.