Packed with fiber, color, flavor, and nutrition this salad is pretty to look at and delicious to eat!
This is a fun and easy-to-make salad because there are no portion amounts for the ingredients. Simply assemble ingredients and add as much of each as you want for as many servings as you want!
This salad is also a great way to use leftover steamed veggies. And substitutions for ingredients are allowed!
Broccoli & Green Bean Salad
Broccoli or raab florets, steamed tender-crisp
Green beans, steamed tender-crisp
Red bell pepper, sliced
Beans, canned or cooked and drained, (choose garbanzos, white, or kidney)
Raw, toasted sunflower seeds
Pomegranate seeds, optional
Chopped apple or *golden raisins (or both)
Tahini-Miso Dressing (see below)
While you're assembling the dressing, place raw sunflower seeds into a dry skillet and toast them over medium-low heat until they're golden and fragrant. Stir the seeds or shake the pan from time to time during toasting.
Whisk together (or use a small blender)...
1/2 cup tahini (helps if tahini is at room temperature)
2 TBS white or light brown **miso
1/4 cup lemon juice
1/4 tsp salt
1/8 tsp pepper
2 tsp seasoning (cumin, chili powder, or Italian seasoning)
Set aside while assembling the salad.
Serve the salad with the dressing and pass lots of coarsely ground black pepper.
*If you don't have golden raisins, use regular raisins, chopped dates, prunes, or apricots.
**If you don't have miso, use equal amounts of mayonnaise or olive to replace the miso.
Feel free to substitute veggies too...such as steamed cauliflower for the broccoli, or slivered carrot for bell pepper, etc.
You can swap out toasted sunflower seeds for toasted slivered almonds or walnuts.