I know . . . I haven’t posted in FOREVER. However, that doesn’t mean I haven’t been cooking up a storm. In fact, this recipe is so good, I had to share it. It’s a great summer salad and a quick dinner to pull together. It’s really quick if you make the dressing and prep the broccoli first. Let the broccoli cool while you prep the rest of the veggies.
- 1/2 cup tahini (if you don’t know what that is . . . it’s sesame seed paste)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar (I use the unseasoned to cut down on sodium)
- 4 teaspoons grated fresh ginger
- 1 tablespoon honey
- 2 teaspoon Sriracha
- 1 garlic clove (you might mince or chop, but it’s going into a blender)
- 1 tablespoon sesame oil
- 16 ounces of broccoli florets cut into about 1/2 inch pieces
- 1.5 pounds total of zucchini and summer squash or all zucchini (the smaller the better . . . less seeds!)
- 1 red, orange or yellow bell pepper cut into thin strips
- 1 carrot, shredded and peeled
- 4 green onions, thinly sliced
Blend the tahini, soy sauce, rice vinegar, ginger, honey, Sriracha, and garlic until smooth. I used my Magic Bullet, but any old blender will work just fine.
Heat the sesame oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook until slightly softened and starting to get a little brown, around 5 minutes. Remove from the pan and cool slightly in a large bowl.
Spiralize or mandoline the zucchini and/or summer squash into noodles. Cut the noodles into 10 – 12 inch lengths. Add the zucchini, bell pepper, carrot, green onions and dressing to the bowl of cooled broccoli. Toss to combine. Adjust seasoning with salt and pepper to taste. Enjoy!
This made 4 servings for us as a main entree. If you are serving as a side salad, you’ll obviously get many more servings.