Broccoli Crunch Salad with Lemon Tahini Dressing

The perfect, crisp salad to serve this Fourth of July!

This is a salad that everyone will be asking the recipe for at the function. It’s my new obsession and it will be yours too. It’s crisp, juicy, tangy, and a little bit sweet— basically all of the best things. The raw broccoli brings the crunch, crispy grapes bring the sweetness, and the lemon tahini dressing is light, tart, and creamy. It’s the kind of salad that belongs on a picnic blanket, next to a cold drink, or perfect for the fourth of July!

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Ingredients

For the Salad:

• 2 cups raw broccoli florets, finely chopped

• ½ cup red grapes, halved

• ½ cup snap peas, sliced on the bias

• 1 small cucumber, diced

• ¼ red onion, thinly sliced

• 1 shallot, finely diced

• 1/4 cup sunflower seeds

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• Optional: add avocado, feta, or shredded cheddar cheese

For the Dressing:

• ½ cup tahini (well-stirred)

• ¼ cup fresh lemon juice (about 1 large lemon)

• 1–2 tablespoons olive oil

• 2–3 tablespoons cold water (to thin)

• 2 garlic cloves, finely grated

• 2 tbsp honey

• 1 tbsp white wine vinegar

• Salt and freshly ground black pepper, to taste

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Instructions

1. Make the dressing: In a bowl, whisk together tahini, lemon juice, garlic, honey, olive oil, salt and pepper. Add water 1 tablespoon at a time, whisking until smooth and pourable. It may seize up before it smooths out—just keep whisking!

2. Assemble the salad: In a large bowl, combine broccoli, grapes, snap peas, cucumber, red onion, and shallot.

3. Add herbs & crunch: Toss in dill, parsley, and sunflower seeds.

4. Dress it up: Pour the dressing over the salad and toss to coat. Let it sit for 10–15 minutes before serving to let the flavors meld.

5. Serve chilled or room temp.