Broccoli Crunch Salad

30 Minutes

super easy


Enjoy a healthier spin on on a classic with this broccoli crunch salad

We’ve all had broccoli salad before. Traditionally drenched in a thick mayo-based dressing, it’s definitely not what I would consider a “healthy” every day option. But I really love broccoli and I eat a lot of healthy salads. So, I took it upon myself to recreate a classic healthy and delicious enough for every day at home enjoyment.

Why You’ll Love It

Broccoli is a highly undervalued salad base that is packed with vitamins, minerals and bioactive compounds, which all help to increase immune response and reduce inflammation. Little known fact, 1 cup of broccoli has as much vitamin C as an orange! It’s also a great source of calcium, iron, phosphorus, potassium, zinc, thiamin, riboflavin, niacin, folate and vitamins A, B6, B12, D, E and K

Though it’s most often prepared by steaming, boiling or roasting, broccoli actually loses the majority of its nutrients when cooked. So eating it raw, like in this salad, is a great way to ensure that you’re receiving as many of the nutrients mentioned above

This salad is so simple, while also incredibly fresh and satisfying. The crunch and texture adds a layer of dimension not often found in salads and the prep is minimal 

Edamame is a fantastic source of plant protein and a great alternative to meat when looking for a plant-based meal

It’s great as a bulk meal prep item and one that has become a regular at our house come lazy Sunday afternoons. It’s colorful, flavorful and a bit more substantial than your average healthy salad. Full disclosure: you won’t find mayonnaise or bacon in this recipe. But you will find heaps of plant-based protein and a creamy tahini dressing that makes it all worthwhile! As always, play around with ingredients according to preference and availability.

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

      2 heads broccoli: $5.98

      2 cups coarsely shredded carrot: $0.48

      1 red pepper: $3

      ½ red onion: $0.24

      2 stalks green onion: $0.54

      1 bag shelled edamame: $2.76

      ½ cup roasted peanuts: $0.83

      ½ cup dried cranberries: $0.66

      For the dressing

      ¼ cup extra-virgin olive oil: $0.99

      ¼ cup tahini: $1.49

      3 tbsp lemon juice: $0.48

      2 tbsp maple syrup: $0.87

      1 clove garlic: $0.06

      2 tbsp Dijon mustard: $0.16

      Total Cost: $18.54

What You’ll Need

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Adjust Servings
2 heads broccoli, finely chopped
2 cups coarsely shredded carrot
1 red pepper, finely chopped
½ red onion, finely diced
2 stalks green onion, finely chopped
1 bag shelled edamame, cooked according to package instructions
½ cup roasted peanuts, chopped
½ cup dried cranberries
For the dressing
¼ cup extra virgin olive oil
¼ cup tahini
3 tbsp lemon juice
2 tbsp pure maple syrup
1 garlic clove, minced
1 tbsp dijon mustard
1 tsp salt

Nutritional Information

255 Calories
16 g Total Fat
417 mg Sodium
22 g Total Carbs
4 g Fiber
10 g Sugar
6 g Protein



Cook edamame according to package instructions. Then, set aside.
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Wash and chop broccoli, red pepper, red onion and green onion into small bite-sized pieces. Transfer to a large mixing bowl, add cooked edamame. Then top with roasted peanuts and dried cranberries.
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For the dressing, add all ingredients into a mason jar or small food processor. Blend until creamy, taste and adjust according to preferences. Pour dressing over salad mixture and enjoy!
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Store covered in the refrigerator for 3 - 5 days.
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