This vibrant take on a healthy broccoli salad recipe is packed with crunchy veggies, sweet dates, and toasted almonds tossed in a creamy coriander-infused Greek yogurt dressing with spicy sumac.
The best broccoli salad recipe
In this recipe, I wanted to keep everything we love about broccoli salad – its crunch, sweetness and bright flavor – but make it lighter. Instead of mayonnaise, I use a creamy Greek yogurt dressing, which is tangy, bright, and flavorful. It’s just as satisfying, but far less indulgent.
Another big change is sweets. Many traditional broccoli salads include sweetened dried cranberries. I swapped them out for crushed Medjool dates, which are high in fiber, low on the glycemic index, and provide just enough sweetness. In addition, they go well with toasted almonds and spicy dressing.
Finally, this version omits the bacon and grated cheese that are so common in traditional recipes. While both are delicious, there’s no need to add saturated fat.
When my dear friend Kate, who helps test so many recipes on this site, tried my version of a healthy broccoli salad, I was a little nervous. Kate is a true Midwesterner and this salad is my slightly Mediterranean take on her childhood broccoli salad. But when she took a bite and gave me a big thumbs up, I knew this version was a winner!
Why you’ll love this recipe
- Easy to do.
- Perfect for a casual lunch, family barbecue or neighborhood treat.
- Tastes even better the next day.
Broccoli salad ingredients
This healthy broccoli salad recipe is made with fresh vegetables, a creamy Greek yogurt dressing, and Mediterranean-inspired flavor enhancers like sumac and Medjool dates. Each ingredient plays a role in creating a crunchy, sweet, tangy and satisfying salad. Here’s what you’ll need:
- Broccoli flowers are the star of the salad, acting as a crunchy base that holds the dressing together. Use fresh flowers for the best texture.
- carrots: Peeled and thinly sliced carrots add color and natural sweetness.
- Red onionthinly sliced, it adds a tangy bite that mellows when mixed with the dressing.
- Medjool dates add texture and a hint of sweetness. I like Medjool dates for this salad because they are noticeably sweet, but you can substitute another type of date or use raisins.
- Blanched almondstoasted until golden, it will add a nutty depth and crunch. You can also substitute chopped almonds or sliced almonds.
Broccoli Salad Dressing
- Greek yogurt: A healthier alternative to mayonnaise, high-protein Greek yogurt creates a creamy base with a tangy flavor. Use full fat for extra satiety.
- Dijon mustard adds flavor and a slight tanginess that cuts through the richness of the yogurt.
- Lemon juice brightens the dressing and adds fresh sourness.
- Extra virgin olive oil: Helps emulsify the dressing while adding flavor. In developing this recipe, I used our Greek Early Harvest EVOO.
- Spices: warm and earthy ground coriandersharp Sumach made with ground dried berries, optional but recommended, and Urfa biber or red pepper flakes add some heat.
- Kosher salt draws moisture from vegetables freshly ground black pepper adds warmth.
How to make broccoli salad
This healthy broccoli salad comes together in just a few easy steps. Once the vegetables are prepped and the dressing is mixed, all that’s left to do is toss everything together. Here’s the step-by-step process:
- Toast the almonds. In a small skillet, heat about 1 teaspoon of olive oil until shimmering. Add 1/2 cup blanched almonds and toast, stirring with a wooden spoon, until golden brown and fragrant, about 3 minutes. Set aside to cool.
- Prepare a creamy yogurt dressing. In a large bowl, add 2 tablespoons plain Greek yogurt, 2 teaspoons Dijon mustard, lemon juice, 1/4 cup extra virgin olive oil, 1/2 teaspoon ground coriander, 1/2 teaspoon sumac (optional or substitute for lemon zest), and 1/2 teaspoon Urfa biber or red pepper flakes. Season with kosher salt and black pepper. Whisk until the dressing is well combined.
- Make a salad. To bowl with dressing, add 1 pound broccoli florets; 2 medium carrots, peeled and cut into small very thin bars or sticks; 1 cup thinly sliced red onion, 4 pitted Medjool dates and toasted almonds. Toss well, making sure the broccoli is evenly coated with the creamy dressing. Taste and adjust the seasoning to your liking.
- Cool the salad. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
What to serve with broccoli salad
When I serve this, I like to spread it out on a large plate to show off all the textures and colors. It’s perfect on its own, but it also goes great with:
- Fried chicken
- Baked lemon-garlic salmon
- Chicken hamburgers
- Grilled trout
- Grilled chicken shawarma
How to store broccoli salad
This is a great recipe to make because it needs at least some time in the fridge to get the best flavor! Here’s how to prepare ingredients ahead of time and save leftovers to enjoy later:
Preparation tips:
- Roast the almonds up to a week in advance and store in an airtight container at room temperature.
- The bandage can also be made in advance; whip and refrigerate in a jar or airtight container for up to 3 days.
- To save time, you can chop the broccoli, carrots, onions, and dates a day in advance and store them separately in the refrigerator.
Storage of leftovers: Once the salad is fully assembled, it keeps well in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If the salad seems a little dry after the infusion, you can refresh it by squeezing lemon juice or a drop of extra virgin olive oil before serving.
Healthy broccoli salad
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Ingredients
- Extra virgin olive oil
- 1/2 a cup blanched almonds
- 1 a pound broccoli florets
- 2 medium carrot, peeled and cut into small very thin sticks or chopsticks
- 1 a cup thinly sliced red onion
- 4 Medjool dates, pitted and ground
For creamy yogurt dressing
- 2 tablespoons Greek yogurt
- 2 teaspoons Dijon mustard
- 1 lemon, zest (if necessary) and juice
- 1/4 a cup extra virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Sumach (optional), or substitute lemon zest
- 1/2 teaspoon Urfa biber or red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instruction
-
Toast the almonds. In a small skillet, heat about 1 teaspoon of olive oil until shimmering. Add the almonds and toast, stirring with a wooden spoon, until golden and fragrant, about 3 minutes. Set aside to cool.
-
Make a filling. In a large bowl, add the Greek yogurt, mustard, lemon juice, olive oil, coriander, sumac and red pepper flakes. Season with kosher salt and black pepper. Whisk until the dressing is well combined.
-
Make a salad. In a bowl with the dressing, add the broccoli florets, carrots, onions, medjool dates and cooled toasted almonds. Toss well, making sure the broccoli is evenly coated with the creamy dressing. Taste and adjust the seasoning to your liking.
-
Cool the salad. Cover and refrigerate for at least half an hour to allow the flavors to blend.
Video
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil, ground coriander, Sumach and Urfa pepper is used in this recipe.
- Preparation tips: Roast the almonds up to a week in advance and store in an airtight container at room temperature. The bandage can also be made in advance; whip and refrigerate in a jar or airtight container for up to 3 days. To save time, you can chop the broccoli, carrots, onions, and dates a day in advance and store them separately in the refrigerator.
- Storage of leftovers: Once the salad is fully assembled, it keeps well in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If the salad seems a little dry after the infusion, you can refresh it by squeezing lemon juice or a drop of extra virgin olive oil before serving.
Nutrition
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