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Vegan Broccoli Salad w/ Green Tahini Sauce

This vegan broccoli salad is super fast and simple to throw together, with roasted broccoli, greens, and a mouthwatering green herb tahini sauce!


Roasted Broccoli

  • 1 Head Broccoli
  • 1/4 Tsp Salt or more to taste
  • Fresh Cracked Black Pepper to taste

Herby Tahini Sauce

  • 1/3 Cup Tahini
  • 1/3 Cup Water
  • 1/2 Jalapeño ribs and seeds removed
  • 1 Clove Garlic chopped
  • 2 Tbs Extra Virgin Olive Oil
  • Juice from 1 Lime
  • 1/4 Cup Fresh Parsley packed
  • 1/4 Tsp Salt or more to taste
  • Fresh Cracked Black Pepper to taste

The Rest of the Bowls

  • Mixed Greens
  • Sliced Avocado
  • Sesame or Hemp Seeds


Roasted Broccoli

  1. Preheat your oven to 425 degrees F.

  2. Wash and dry your broccoli. Cut it up into bite-sized florets (see photos for reference).

  3. In a bowl, mix broccoli florets, a drizzle of olive oil, salt, and pepper. Mix well until broccoli is evenly coated.

  4. On a baking sheet lined with parchment paper, bake broccoli in the oven for 20-25 minutes.

Herby Tahini Sauce

  1. In a blender, combine all sauce ingredients, and blend on high until everything is smooth and creamy.  Taste, and adjust seasonings if necessary. Just a note - if you want your sauce to be spicier, add in a few of the jalapeño seeds!

Putting It All Together

  1. Add in some mixed greens to 2 or 3 large bowls. Add on a layer of the roasted broccoli, and drizzle everything with the tahini sauce. Top with sliced avocado and some sesame or hemp seeds, if you like. Fresh cracked black pepper is delicious on top!

  2. Enjoy!

Recipe Notes

The herby tahini sauce will keep in the refrigerator for 4-5 days.