clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli salad in a bowl with a fork and extra tahini dressing in a little dish.

Broccoli Crunch Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 6
  • Category: Lunch, dinner
  • Method: Salad
  • Cuisine: American


This broccoli crunch salad combines raw broccoli, apple, peppers, cranberries and sunflower seeds in a creamy tahini yoghurt dressing, It’s such an easy, nutritious salad perfect for spring and summer!


  • 350g broccoli florets (about 3 heads)
  • 1 red capsicum (bell pepper), diced
  • 1/2 red onion, diced
  • 1 apple, diced
  • 2 carrots, grated
  • 1/3 cup raw sunflower seeds
  • 1/3 cup dried cranberries

Tahini dressing:

  • 1/2 cup plain greek yoghurt
  • 1/2 cup white wine vinegar
  • 3 tablespoons tahini
  • 2 teaspoons honey
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, to taste


  1. Chop, dice and grate the veggies then add all salad ingredients to a large bowl.
  2. In a small bowl or jar, whisk the dressing ingredients: yoghurt, vinegar, tahini, mustard, honey, garlic powder, salt and pepper.
  3. Pour the dressing over the salad and mix until everything is well coated and combined. Serve and enjoy!


  • Store leftovers in the fridge in an airtight container for up to 4 days.

Keywords: broccoli, crunch salad, raw broccoli, tahini, healthy, summer