Cauliflower, Broccoli & Bell Pepper Salad
Submitted by Kimber69
Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minHere’s a vegetable salad that actually makes you want to eat your greens.
Parboiled cauliflower and broccoli keep just enough bite while soaking up a creamy, tangy tahini dressing punched up with crushed garlic and fresh lemon juice.
Sweet red and yellow bell peppers add color and crunch, and the whole thing gets better as it chills in the fridge.
Serve it on a platter with warm pita wedges and a scattering of fresh parsley for a side dish that steals the show at potlucks, cookouts, or weeknight dinners alike.
Pro Tips
- Parboil the broccoli and cauliflower for just 2 to 3 minutes so they stay crisp-tender; you want crunch, not mush
- Thin the tahini dressing with a splash more water if it feels too thick; it should coat the vegetables, not clump
- Let the salad chill for at least an hour before serving so the flavors have time to settle in
- This holds well in the fridge for a full day, making it a great make-ahead option for meal prep or parties
Ingredients
Directions
Parboil and drain the cauliflower and broccoli.
Combine with bell peppers in a medium salad bowl.
Whisk together the garlic, tahini, water, lemon juice, salt and pepper in a small bowl.
Pour dressing over the salad and toss gently to coat.
Check seasonings and adjust if necessary.
Refrigerate covered until well chilled.
Serve on a platter garnished with fresh parsley and pita wedges.
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