Broccoli Salad - gluten free, dairy free, nut free, soy free, paleo friendly, vegan friendly
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An easy go-to broccoli salad for entertaining a large crowd or not-so-boring school or work lunches year-round!
Recipe type: salad
Serves: about 8 cups
  • 6 cups (about 32 ounces) broccoli florets
  • 3 carrots grated or 1 cup pre-grated
  • ½ medium red onion, diced
  • ⅓ cup pumpkin seeds
  • ⅓ cup dried unsweetened tart cherries
  • 1 cup mayonnaise (I use Just Mayo for egg-free or Primal Kitchen)
  • ½ cup tahini
  • 2-3 tablespoons raw honey (I use neem or manuka)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon avocado oil
  • few pinches of kosher salt and crushed black pepper, to taste
  1. Steam broccoli florets for 3 minutes to soften. Meanwhile, soften dried cherries (or other dried fruit) in a small bowl filled with very hot water until softened, when softened, drain and pat dry. Once steamed, let broccoli cool then transfer to a large bowl with enough room for mixing. Add carrots, diced onion, pumpkin seeds, and drained tart cherries. In a jar or measuring cup, combine the remaining ingredients and mix well then transfer to broccoli bowl. Stir to combine well. Serve room temperature or chilled. Will remain fresh refrigerated up to 4 days. I do not recommend this salad to be frozen, the broccoli texture is not appetizing and it gets mushy.
  2. Alternatively: try sunflower seeds instead of pumpkin seeds or dried blueberries or cranberries instead of tart cherries. Some other tasty additions, if tolerated: toasted cashews or pecans, grapes, dried dates or figs.
  3. For vegans: maple syrup, coconut nectar or agave nectar are good alternatives to sub honey. Just Mayo is a gluten free, vegan mayonnaise but not Paleo.
Recipe by From Jessica's Kitchen at