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Cold Turkey & Broccoli Salad with Lemon Tahini Dressing

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Lemon Tahini Dressing

  • 1/3 cup tahini
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 2 garlic cloves crushed
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp EACH salt and pepper


  • 2 cups cooked grilled turkey breast, chopped into bit-sized pieces
  • 2 cups uncooked pasta
  • 3 cups broccoli florets, cut chopped into bit-sized pieces
  • 1 cup green beans, chopped into bit-sized pieces
  • 1 cup cherry tomatoes, quartered
  • 8-10 fresh basil leaves, julienned + extra for garnish
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup pumpkin seeds
  • salt and pepper to taste


  • In a small bowl whisk all Tahini Dressing ingredients until smooth. Set aside, or refrigerate for later.
  • Prepare pasta as per package direction, cooking until al dente. Drain and rinse with cold water. Set aside, or refrigerate for later.
  • In a large pot of boiling salted water, blanch the broccoli and green beans for 2 minutes. Remove and immediately run under very cold water to stop the cooking process. Continue under the water for 1 minute until veggies are completely cool.
  • In a large salad bowl toss turkey, pasta, broccoli, green beans, cherry tomatoes, basil and sun-dried tomatoes with the Tahini Dressing. Season to taste. Chill for 15 minutes, then serve topped with pumpkin seeds and additional sliced basil.