Healthy Weekday Lunch: Raw Broccoli and Wild Rice Salad with Creamy Tahini Dressing

July 9, 2013

vegan chopped broccoli salad wild rice hummus dressingHere’s an idea: You chop up a head of fresh broccoli while boiling some wild rice. You take some tahini, add water and a squeeze of lemon juice, and whisk to make a creamy dressing. Combine the ingredients together and you have crunchy, savory, fresh, and hearty salad. It’s perfect for a light summer dinner with tons of vitamin C, calcium, and magnesium, and then makes a yummy lunch at your desk the next day.

Raw Broccoli and Wild Rice Salad with Creamy Tahini Dressing

4 servings

1 medium head of broccoli

1 cup wild rice

3 tbsp walnuts, chopped

4 pieces sundried tomatoes, chopped

2 tbsp tahini

1/4 cup water

1/2 lemon

salt and pepper to taste

1. Put the wild rice in a sauce pan and add 1 cup water. Bring to boil, and then reduce heat to low. Simmer for 20 minutes, or until all water has evaporated and the rice is dry and fluffy.

2. Using a food processor or manually, chop up the broccoli to very small pieces.

3. Whisk tahini and water together in a small bowl. Add the juice of 1/2 lemon, and salt and pepper to taste.

3. Put the chopped broccoli, walnuts, and sundried tomatoes in a big bowl. Add the rice once it’s finished cooking. Add the dressing, and stir well to combine. Put in the fridge to chill, and serve either room temperature or cold.



Juhea is the founder and editor of Peaceful Dumpling and the author of bestselling novel Beasts of a Little Land. Follow Juhea on Instagram @peacefuldumpling, @juhea_writes and Pinterest.


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