Spring Pea, Cauliflower & Broccoli Salad with Tahini Lemon Dressing
A cool, vibrant mix of thawed frozen veggies dressed in a lemony tahini dressing. It is fresh, creamy, and a bright contrast to the warm dishes on the plate. This one is great when you do not have time to run to the grocery store, but you have that bag of frozen veggies.
Spring Pea, Cauliflower & Broccoli Salad with Tahini Lemon Dressing
Shannon Peckford
6-8
15 minutes
160
Side
1-2 hours
A cool, vibrant mix of thawed frozen veggies dressed in a lemony tahini dressing. This dressing makes for a fresh, creamy, and a bright contrast to the warm dishes on the plate. Plus, you can make this with frozen veggies, so you have a salad in no time. And no one will guess, that you did not use fresh.
Ingredients
- 1 cup frozen peas
- 2 cups frozen cauliflower & broccoli
- Optional: red onion or shallot, finely diced
- ½ cup crumbled feta, if desired
- pinch red chilli flakes, if desired
- Dressing:
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 tsp dijon or grainy mustard
- 2 tbsp lemon juice
- 1 tsp maple syrup
- salt & pepper to taste
- water, to thin
Directions
Thaw vegetables and drain well. Place in colander in the fridge for 1-2 hours once thawed.
Whisk dressing ingredients together. Thin with water if needed.
Combine salad ingredients right before serving and drizzle with dressing. Add shallots, onions, feta, and/or red chilli flakes, if desired.
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