Avocado-Olive Salad with Broccoli, Seeds and Tahini Drizzle Recipe

Name: Avocado-Olive Salad with Broccoli, Seeds and Tahini Drizzle Recipe
Total time: 20 min
Yield: 4 servings
Ingredients: 5 cups (120 g) mixed greens, arugula, or baby spinach; 2 cups (140 g) small broccoli florets; 2 ripe avocados, sliced; ¾ cup (100 g) green olives, pitted; ½ cup (65 g) mixed nuts, such as almonds, cashews, and hazelnuts; 3 tbsp. (25 g) pumpkin seeds; 2 tbsp. (18 g) sunflower seeds; 1 tbsp. (9 g) sesame seeds; ⅓ cup (80 g) tahini; 2 tbsp. (30 ml) fresh lemon juice; 1 tbsp. (15 ml) maple syrup; 1 small garlic clove, finely grated or minced; ¼ tsp. sea salt; ⅛ tsp. black pepper; 3 to 5 tbsp. (45 to 75 ml) warm water, as needed; Extra sesame seeds; Extra pumpkin seeds; Extra black pepper; Lemon wedges

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Avocado-Olive Salad with Broccoli, Seeds and Tahini Drizzle | Plantsy Vegan Eats

This December salad brings a fresh, savory option to the table with mixed greens, avocado, green olives, broccoli, seeds, and a creamy tahini drizzle. It is quick to assemble, satisfying without being heavy, and a good counterpoint to richer winter meals.

Yield: 4 servings | Time: 20 minutes

Ingredients

For the Salad

5 cups (120 g) mixed greens, arugula, or baby spinach
2 cups (140 g) small broccoli florets
2 ripe avocados, sliced
¾ cup (100 g) green olives, pitted
½ cup (65 g) mixed nuts, such as almonds, cashews, and hazelnuts
3 tbsp. (25 g) pumpkin seeds
2 tbsp. (18 g) sunflower seeds
1 tbsp. (9 g) sesame seeds

For the Tahini Drizzle

⅓ cup (80 g) tahini
2 tbsp. (30 ml) fresh lemon juice
1 tbsp. (15 ml) maple syrup
1 small garlic clove, finely grated or minced
¼ tsp. sea salt
⅛ tsp. black pepper
3 to 5 tbsp. (45 to 75 ml) warm water, as needed

For Serving

Extra sesame seeds
Extra pumpkin seeds
Extra black pepper
Lemon wedges

Directions

Steam the broccoli for 2 to 3 minutes, just until bright green and barely tender. Rinse under cool water and drain well.
Whisk together the tahini, lemon juice, maple syrup, garlic, sea salt, black pepper, and 3 tablespoons (45 ml) warm water. Add more warm water, 1 tablespoon (15 ml) at a time, until the dressing is smooth and easy to drizzle.
Add the mixed greens to a large serving bowl.
Arrange the broccoli, avocado, olives, mixed nuts, pumpkin seeds, sunflower seeds, and sesame seeds over the greens.
Drizzle the tahini dressing over the salad.
Serve with extra sesame seeds, pumpkin seeds, black pepper, and lemon wedges.

Make It Yours

For December, keep the greens, olives, and tahini drizzle, then adjust the vegetables and crunch based on what you have.

Use roasted broccoli, Brussels sprouts, cauliflower, mushrooms, or sweet potato instead of steamed broccoli.
Add sliced pears, apples, or pomegranate seeds if you want a little sweetness against the olives. Walnuts, pecans, almonds, or pistachios can replace the mixed nuts.
For a more filling salad, add quinoa, farro, lentils, chickpeas, or white beans.