Summer Broccoli Salad

Serves 4

 This healthy salad with fresh blueberries, carrots, sweet dried apricots, toasted almonds and crunchy sunflower seeds will quickly become. Summer favorite! Perfect recipe to meal prep for the week ahead!  

For the salad:

5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped

1 ¼ cups fresh blueberries

1 cup shredded or matchstick cut carrots

½ cup chopped dried turkish apricots (or dried cherries/cranberries)

⅓ cup finely diced red onion

½ cup finely chopped fresh cilantro

¼ cup finely chopped flat leaf parsley

½ cup toasted sliced almonds*

¼ cup roasted sunflower seeds

For the dressing:

3 tablespoons drippy tahini

½ lemon, juiced (about 2 tablespoons fresh lemon juice)

2-3 tablespoons warm water, to thin dressing

½ tablespoon pure maple syrup

     1 garlic clove, minced

¼ teaspoon salt, plus more to taste

Freshly ground black pepper

 In a large bowl, add finely chopped broccoli, blueberries, carrots, diced apricots, red onion, cilantro, parsley, toasted almonds and sunflower seeds. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, maple syrup, garlic and salt and pepper. Immediately drizzle over salad and toss to combine. Garnish with extra toasted almonds and cilantro. Serve immediately or place in the fridge for later.

Salad will keep well up to 5 days and is great when made ahead of time.

*To toast your almonds: Place sliced almonds in a pan over medium heat. Use a wooden spoon to stir the almonds until they get nice and golden. This should take 3-5 minutes. Once done, remove from heat and transfer to a plate to cool.