Char-Broiled Broccoli With Avocado-Tahini Sauce

Greeks traditionally use tahini during periods of fasting as a replacement for olive oil and as a great source of calcium. Combining it with avocado in a creamy sauce is new Greek recipe, culled from tradition, of curse, but with a modern twist.



  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted pine nuts
  • Pepperoncini peppers in brine drained
  • Additional fresh mint leaves julienned


  1. Preheat the broiler.
  2. Make the tahini sauce: Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup mint, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a little more water if needed, until smooth. Season with salt and pepper.
  3. Toss broccoli and onion with 2 Tbsp. OLIVE oil; season with salt and pepper. Place on a non-stick lightly oiled baking pan and broil about 6 inches from heat source, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 7 - 10 minutes. Let cool slightly.
  4. Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.
  5. Spread tahini dressing on a serving platter and top with broccoli mixture. Top broccoli mixture with remaining chopped half of avocado, pine nuts, sesame seeds, drained pepperoncini and more mint.
  6. Serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

Share it if you like it!