Broccoli Noodle Salad with Lemon Tahini Dressing
Recipe type: Vegan, Gluten Free
For the Dressing
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 3 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon agave
  • 1/4 teaspoon salt
For the Salad
  • 2 heads of broccoli with stems
  • 1 cup white beans
  • 1 large carrot, julienned
  • 1/4 cup sliced almonds
  1. In a small bowl, whisk together the dressing ingredients with 1 tablespoon water and set aside.
  2. Cut the stems off the broccoli. Chop one head of broccoli florets into very small pieces and set the other head aside for a different purpose.
  3. Spiralize the broccoli stems with the small noodle blade. Cut into bite size noodles.
  4. Place broccoli (noodles and chopped florets) in a bowl with the beans, carrots, and almonds. Drizzle with the dressing and toss to coat. Eat immediately or let marinate in the fridge a while.
Adapted from Love and Lemons
Nutrition Information
Serving size: 1/4 recipe Calories: 290 Fat: 21g Saturated fat: 3g Unsaturated fat: 8g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 460mg Fiber: 7g Protein: 9g Cholesterol: 0mg
Recipe by Handful of Raspberries at