Broccoli Crunch Salad
A delicious summer salad featuring fresh broccoli and tahini dressing.
Equipment
- chopping board
- knife
- Bowl or jar for the dressing
Ingredients
- 7 cups broccoli diced
- 1 red onion diced
- ½ cup peanuts crushed
- 1 green onion diced
- 1 red bell pepper seeds removed, diced
- 1 carrot grated
- 1 ½ cups edamame thawed from frozen
For the dressing
- 4 tbsp tahini OR SIR KENSINGTON'S SPECIAL SAUCE
- 1 tbsp apple cider vinegar
- 2 tbsp sriracha
- salt and pepper to taste
Instructions
- Add all salad ingredients to a large bowl. In a separate bowl, combine the dressing ingredients.
- Pour the dressing over top and combine until covered. Store in the fridge for up to 3 days.
Nutrition
Calories: 225.1kcal | Carbohydrates: 17.9g | Protein: 12.5g | Fat: 13.8g | Saturated Fat: 2g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 5.3g | Trans Fat: 0.003g | Sodium: 166.3mg | Potassium: 713.7mg | Fiber: 7.1g | Sugar: 4g | Vitamin A: 2393.9IU | Vitamin C: 103.1mg | Calcium: 110.8mg | Iron: 2.7mg