Raw Broccoli Salad with Lemon Tahini Dressing

INGREDIENTS

• 1 head broccoli
• 3-4 radishes (or 1 cup grated) 
• 1 cup carrots, julienned or grated
• 3 green onions, diced
• 1 cup cilantro, loosely packed 
• 2 cups baby romaine lettuce
• pumpkins seeds (to top)
• dried cranberries (to top)

Lemon Tahini Dressing 

• 3 tbsp tahini
• 1/2 lemon, juiced
• 1/2 tsp garlic powder
• 1 tbsp coconut aminos 
• 5-6 tbsp water
• 1/2 tsp salt​

INSTRUCTIONS 
1. Chop broccoli into bite size florets.
2. Chop or grate carrots and radishes into long pieces.
3. Chop green onions and remove stems from cilantro. 
4. Add the broccoli, carrots, and radishes to a large bowl, along with chopped green onions, cilantro, and baby romaine. Toss to combine.
​5. In a food processor or blender add "Lemon Tahini Dressing" ingredients and blend until smooth. (The sauce may still be very thick. Add 1 tablespoon of water at a time until the sauce thins and is completely smooth and emulsified. Taste for seasoning, and adjust salt.)
6. Pour the dressing over the salad. Toss to combine.
7. Top with pumpkin seed and dried cranberries. 
8. Serve immediately, or transfer to the fridge to chill. Store salad in the fridge in a sealed container for at least 3 days. ​

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