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broccoli salad with tahini and cashews

The kids are back in school today after Spring Break.  We had a “stay-cation”, since the “Italy-cation” is fast approaching.  We took a day trip to Pike Place Market, watched some movies and made homemade gnocchi (recipe coming soon).

So now that I have the house back to myself, I’ve spent the past three hours on my hands and knees scrubbing my hardwood floors.  They desperately need to be refinished, but all resources are going to our European vacation.  So I scrubbed away, humming “cinderelli, cinderelli, night and day it’s cinderelli…..”  If only I had some small creatures to help me.  Oh wait a minute, I do.  But they just went back to school :)

Marc has also been giving me updates from his dad’s progress in the Boston Marathon.  The temperature is in the 80’s and the officials have requested runner’s not to race today due to the heat, so his dad is just going to take it easy (as if running a marathon could ever be easy!).  After many years of trying to qualify for Boston, he’s not going to let this one go.

Even though I will never run a marathon, this salad makes me feel healthy enough to attempt it (if the feeling of health was the only thing standing in my way).

Broccoli Salad with Tahini and Cashews

  • 1 lb. broccoli florets, cut into bite-sized pieces
  • 1/4 cup tahini (ground sesame paste)
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 2 garlic cloves, minced
  • 1/4 cup cashews
  • thinly sliced purple onion, to taste
  • red pepper flakes, to taste
  • 1 Tbsp. sesame seeds
  • freshly ground black pepper

Steam broccoli for 3 minutes, or until crisp tender.

In a small bowl, combine tahini, olive oil, salt, and garlic.  Pour over broccoli and stir to combine.  Add onion, cashews, sesame seeds, and red pepper flakes. Season to taste with salt and pepper.  Serve room temperature or cold.  Makes 6 servings.

Recipe from For the Love of Food.

Using the Weight Watchers Recipe Builder, each 2/3 cup serving has 5 PointsPlus.

 
 

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