Easy Broccoli Salad

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My favorite easy broccoli salad recipe for almost 15 years! Crisp-tender broccoli and crunchy almonds in a creamy, zesty tahini dressing—no mayo required. Ready in under 30 minutes and perfect for cookouts, picnics, and meal prep.

Prep Time15

Cook Time5

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Equipment

Steam Basket

Ingredients

Broccoli Salad

1 head broccoli about 4 cups of broccoli or 1 lb, florets and stem cut into bite-size pieces (about ½” inch for the stems)
3 Persian cucumbers about 1 ½ cup, or ½ lb, chopped into ½” pieces
1/4 cup red onion about ¼ of an onion, diced
½ tsp sea salt plus more to taste
½ tsp black pepper plus more to taste
¼ tsp cayenne pepper plus more to taste
1/4 cup toasted almonds, chopped or slivered for garnish
fresh orange and/or lemon zest for garnish

Creamy Tahini Dressing

2 tbsp tahini stirred well
1 tbsp white/mellow miso
2 tbsp orange juice freshly squeezed
2 tbsp lemon juice freshly squeezed
1 tbsp water
1 tsp smoked paprika
1 tsp ground cumin

Instructions

Fill a pot with about 1 inch of water and set a steamer basket inside, making sure the water sits just below the basket. Cover and bring the water to a boil over medium-high heat.
Add the broccoli to the steamer basket and steam for 5 minutes, until bright green. Take care not to overcook.
Meanwhile, make an ice bath: add 4 cups ice to a large mixing bowl and cover with water. Using a slotted spoon, transfer the steamed broccoli to the ice bath and let sit for 5 minutes to stop the cooking.
Make the tahini dressing: in a bowl, whisk together all the dressing ingredients (tahini through cumin) until well blended.
Drain the broccoli in a colander, shaking off the excess water. Empty the mixing bowl and return the broccoli to it.
Add the cucumber and red onion. Pour the tahini sauce over the vegetables and stir well to coat. Season to taste with sea salt, black pepper, and cayenne.
Garnish with toasted almonds and orange and/or lemon zest, then serve.

Notes

Prep the ice bath while the broccoli steams. For crisp-tender broccoli, transfer it from the steamer to the ice bath immediately to stop the cooking. Any longer, and it risks turning mushy.
Dry the broccoli well. Using a slotted spoon, transfer it from the ice bath to the colander. Shake it thoroughly in the colander until no more water releases. Extra moisture thins out the dressing, diluting its flavor.
Zest before juicing. If you intend on using citrus zest for the garnish, zest the fruit before juicing. It's very difficult to zest fruit that has already been juiced.
Stir your tahini before measuring. Tahini separates in the jar, with the oil rising to the top. Give it a good stir until it is smooth and evenly blended. Otherwise, your dressing can turn out dry, bitter, or too thick
Taste and adjust the dressing. Tahini brands vary in thickness and bitterness, so taste before tossing. If it's too thick, thin it with a splash of water; if it's flat, add more lemon, salt, or a touch of sweetener.

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