Recipe

Broccoli with Tahini Lime Dressing and Pepitas

By: 

Co+op

Recipe Information

Total Time: 

15 minutes

Servings: 

6

You can decide whether to steam the broccoli for a tender salad, or just leave it raw and crisp. The tangy tahini dressing is spiked with lime, garlic and a bit of smoked paprika. Toasted pepitas complete the salad with a nutty crunch.

Ingredients

  • 1 large bunch of broccoli
  • 1 large carrot, shredded
  • 1/4 cup tahini
  • 3 tablespoons lime juice
  • 2 cloves garlic, pressed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/2 cup pepitas   

Preparation

  1. Cut broccoli into large florets, then peel stems and cut on the diagonal into chunks. Set up to steam for 2 minutes, if desired. Rinse with cold water, drain and let cool.
  2. In a large bowl, combine broccoli and shredded carrots.
  3. In a cup, stir the tahini, lime juice, garlic, olive oil, smoked paprika and salt to make a smooth paste. Stir in water to make a pourable dressing, then pour over the broccoli and toss to coat.
  4. In a medium saute pan, place the pepitas and swirl over medium-high heat until the seeds begin to pop and turn brown in spots. Transfer to a bowl to cool. When cool, sprinkle over the salad and serve.

Serving Suggestion

This is the perfect side to impress friends at a summer potluck. It will liven up burgers, dogs and BBQ.

Nutritional Information

190 calories, 13 g. fat, 0 mg. cholesterol, 260 mg. sodium, 14 g. carbohydrate, 5 g. fiber, 9 g. protein

You may also like