Broccoli Salad

If you’ve ever had classic broccoli salad, you probably know it’s usually loaded with bacon, mayo, and sugar. But this version? It keeps all the crunch and flavor, without the bacon. It’s fresh, lightly creamy, and the perfect mix of sweet, tangy, and savory.

Last week, I shared my Lemon Couscous Salad—a bright, refreshing dish perfect for these sweltering summer days when turning on the stove feels like a chore. It’s part of my summer salad series, where I’m keeping things cool, simple, and seriously flavorful. This week, we’re back with another side dish that might feel familiar—broccoli salad! It’s one I used to buy pre-made at the store, but now I’ve recreated a lighter version, just as tasty, and easy to throw together at home.

Dietitian tip: Broccoli is a powerhouse veggie packed with fiber, vitamin C, and antioxidants. And when it’s served raw (like in this salad), it retains all that nutrition—plus it stays crisp, even after a few days in the fridge.

Ingredients: Broccoli Salad

• Broccoli: Chopped into bite-sized florets. I make this salad ALL the time without blanching the broccoli.
• Pickled Red Onion: for not only a pop of color but also a little bit of tang, giving the red onion a ‘quick pickling‘ makes the onion not as sharp.
• Raisins add a different texture to the salad, but more importantly, they bring a natural sweetness to the salad.
• Sunflower seeds and cashews: I forget which grocery store I bought these from, but they had both sunflower seeds and cashews. Many versions use just sunflower seeds, but I must say that adding both nuts not only provides heart-healthy fats but also enhances the flavor!
• Mayonnaise: All Greek yogurt could be used in this recipe; however, I found using half Greek yogurt and half mayonnaise created the best flavor. Use Mayonnaise that is an olive oil-or avocado oil-based option. Mayonnaise can even be made homemade (it’s just an egg yolk and oil).
• Greek Yogurt: helps add a tangy flavor to the salad. Use non-fat and/or low-fat options, which add a little protein to the salad.
• White Wine Vinegar: This also adds a tangy note to the salad. Most recipes use sugar in the dressing. I left it out. You could add a tablespoon of honey; however, I challenge you to try it without and add more raisins for some natural sweetness (& fiber to boot!).

How To Make Broccoli Salad

1. Prep the broccoli: Wash and chop the broccoli into small, bite-sized florets. You can also peel and dice the stems if you prefer to use the entire vegetable.
2. Soak the red onion (optional): If you want to mellow the sharp bite, soak thinly sliced red onion in cold water for 5–10 minutes, then drain. Alternatively, you can add my quick-pickled red onion to the salad (I always have this in my fridge to add to different salads and sandwiches throughout the week!).
3. Mix the salad ingredients: In a large bowl, combine the broccoli, red onion, raisins, sunflower seeds, and cashews.
4. Make the dressing:
   In a small bowl or jar, whisk together:
   • ½ cup plain Greek yogurt
   • ½ cup mayonnaise
   • 2 tablespoons apple cider vinegar or white wine vinegar
   • ¼ teaspoon pepper to taste
5. Toss it all together: Pour the dressing over the salad and toss until everything is well coated.
6. Chill & serve: For best flavor, refrigerate for at least 30 minutes before serving. It gets even better the next day!

Tips for Making the Best Broccoli Salad

Other Summer Salads

• Lemon Couscous Salad
• Kale Brussels Salad
• Tuna Pasta Salad
• Stone Fruit and Burrata Salad

Whether you’re making this for a summer picnic, weekday lunch, or just trying to get more veggies in without feeling bored, this broccoli salad delivers. It’s crunchy, satisfying, and easy to prep ahead—my kind of recipe. Give it a try, and feel free to tweak it to fit your taste (or what’s in your pantry). And if you do, I’d love to hear how it turns out!

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