Herbed Broccoli Salad with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A refreshing, no-cook salad featuring crisp broccoli stems and florets, tossed in a zesty tahini dressing with fresh herbs. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes blends large heads broccoli, large avocado, tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large heads broccoli
• 1 large avocado
• 3 tbsp tahini
• 1 lemon
• 3 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Trim broccoli stems, peel, and cut into 1/4-inch thick matchsticks. Cut florets into small bite-sized pieces. Place in a large bowl.
2. Step 2: Whisk tahini, 2 tbsp lemon juice, 1 tbsp water, 1 tbsp olive oil, apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl until smooth and creamy.
3. Step 3: Add chopped parsley, dill, and half the dressing to the broccoli. Toss gently until evenly coated, then add avocado cubes and toss again until just combined.
4. Step 4: Drizzle with remaining dressing and toss once more. Season with additional salt and pepper if needed. Serve immediately at room temperature.