This Healthy Broccoli Salad Recipe makes the best side for an easy summer meal! It’s delicious, full of nourishing fruit and veggies, and completely mayo free. We use an olive oil yogurt sauce instead! Quick and easy, it’s gluten-free, grain-free, vegetarian, and dairy free options.
The Best Way to Eat Broccoli
Broccoli salad is a classic side dish for a summer BBQ, picnic, or potluck. However, most recipes are smothered with a thick mayonnaise-based dressing.
And while we love the flavor, we aren’t always the biggest fans of the ingredients, and we often find ourselves wanting something a little on the lighter side. Especially when the summer heat is unbearable!
So, we took the traditional recipe and lightened it up a bit, creating this healthy broccoli salad recipe instead. It’s crisp, crunchy, creamy, and full of nutrients and flavor, too!
Plus, it has a prep time of just 15 minutes, a total time of under an hour, and requires no cooking. So, what are you waiting for? Let’s get in the kitchen!
Ingredients You’ll Need
This healthy broccoli salad features a blend of whole food ingredients and a homemade broccoli salad dressing for a healthy side that’s loaded with flavor and texture.
Yogurt Sauce
- Yogurt – We recommend using plain, full-fat yogurt for the best taste and texture. We’re particularly fond of using Greek yogurt for a boost of calcium and protein. However, any kind you like best will work as long as it is unflavored.
- Oil – Use extra virgin olive oil to combine the ingredients, thinning the dressing and adding healthy fats.
- Natural Sweetener – Use honey or agave syrup to sweeten the creamy yogurt dressing to suit your flavor preferences.
- Balsamic Vinegar – A little goes a long way to add a sweet, tangy flavor and boost digestion.
- Lemon Juice – Freshly squeezed lemon juice tastes best and works to cut through some of the heaviness of the fats, creating a bright, well-rounded flavor.
Ingredient Swap: If you don’t have lemon juice, red wine vinegar can be substituted.
- Kosher Salt and Black Pepper – Use as little or as much as you like.
Broccoli Salad
- Raw Broccoli Florets – You can’t have a healthy broccoli salad without broccoli! Choose a firm, bright green head, and chop it into pieces. Or, save time, and buy pre-chopped florets instead.
- Berries – Use dried cranberries or fresh blueberries to add a touch of sweetness, texture, vitamins, nutrients, and antioxidants.
- Roasted Nuts or Seeds – We’re partial to sunflower seeds, but any nuts or seeds like almonds, walnuts, cashews, or pepitas can be used.
- Red Onion – Chop it into bite-sized pieces to add extra crunch and a bit of tang to every bite.
- Spinach Leaves – Technically optional, we like to include fresh baby spinach for extra color and health benefits.
Health Benefits of Broccoli
If you didn’t already know, broccoli is full of vitamins and nutrients and has many health benefits. For instance, it’s an excellent source of vitamin C, vitamin A, vitamin K, and folate. Plus, it’s rich in fiber and antioxidants.
As a result, consuming broccoli as part of a healthy diet can help:
- Reduce Inflammation
- Prevent Cancer
- Assist with Blood Sugar Control
- Support Heart Health
- Improve Digestion
- Promote Brain Health
- Support the Immune System
Do You Cook Broccoli for a Broccoli Salad?
Nope! That’s part of the beauty of this recipe. It comes together in minutes with very little effort and absolutely no cooking required. That said, if cooked broccoli is easier for you to digest, feel free to roast florets first. Just allow them to cool completely before adding them to the salad!
How to Make Broccoli Salad
This is sure to become your new go-to salad for every occasion! Just follow the instructions below, and it’s ready in no time.
- Create the Dressing. Whisk the ingredients for the dressing together in a small bowl until they’re well combined and smooth.
- Make the Salad. Add the veggies (except the spinach), fruit, and nuts or seeds to a large bowl.
- Toss. Pour the dressing on top of the broccoli mixture, add the spinach, and gently stir to combine and coat the ingredients.
Pro-Tip: Feel free to use all the dressing for an ultra-creamy broccoli salad. Or, use just a bit for a lighter broccoli salad, and save the rest for later!
- Chill. Adjust the seasonings to taste, and transfer the mixture to the refrigerator to chill before serving.
Tips for the Best Results
We’ve made this recipe so many times we lost count! As a result, we’ve discovered a few tips to help you out.
- Chop the Ingredients Evenly. Try to chop the ingredients into uniformly small, bite-sized pieces so you get bits of everything in each bite.
- Adjust the Seasonings. Taste the salad as you go, and adjust the ingredients as needed to suit your flavor preferences.
- Meal Prep. Go ahead and double or even triple the recipe for a super easy meal prep option to enjoy throughout the week!
How to Store
This salad is great to make ahead of time and tastes even better the next day! Transfer leftovers to an airtight container, and keep them stored in the refrigerator for up to 3 days.
Additions and Variations
There are no rules when it comes to making a healthy broccoli salad that works for you! Feel free to experiment with different variations, substitutions, and mix-ins. For example, you can:
- Make It Dairy-Free. Use plain, dairy-free yogurt or hummus in the dressing.
- Add Protein. Mix in shredded chicken, crumbled bacon, or even hard-boiled eggs to transform this side dish into a complete meal.
- Include Extra Veggies. Add any veggies you have on hand like shredded carrots, celery, mushrooms, or bell pepper.
- Use More Fruit. Use both dried cherries and fresh blueberries. Or, included chopped apples, raisins, or grapes.
- Mix In Cheese. Crumbled feta cheese, goat cheese, Parmesan, or sharp Cheddar cheese is a great way to add protein, flavor, and make the salad extra creamy.
Serving Suggestions
Enjoy this healthy broccoli salad as a flavorful side dish to all your favorite main courses! Some of our favorite pairings include:
More of Our Favorite
Healthy Salad Recipes
Healthy Broccoli Salad (Mayo-Free)
- Total Time: 1 hour
- Yield: 6–8 people 1x
- Diet: Vegetarian
Description
Make this mayo-free healthy broccoli salad side dish with a handful of nutritious ingredients in under an hour with zero cooking required! Vegan Option.
Ingredients
Yogurt Sauce
- 1 – 1 ⅓ cups plain yogurt (see notes for dairy free option)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons honey or agave (optional)
- 1 Tablespoon balsamic vinegar + 2 teaspoons lemon juice or 2 Tablespoons red wine vinegar
- ¾ – 1 teaspoon kosher salt
- ¼ – ½ teaspoon black pepper
Salad
- 1 pound broccoli florets (16 ounces) – about 5 cups chopped
- ½ cup dried berries or 1 cup fresh blueberries
- ⅓ cup roasted nuts or seeds
- ½ cup sliced/diced red onion
- Optional: 1 cup baby spinach leaves, chopped
- Kosher salt and black pepper, to taste
Instructions
Yogurt Sauce
-
In a small bowl, whisk together the yogurt, oil, optional honey, vinegar, lemon juice, salt and pepper. Set aside.
Salad
- Combine the broccoli, onion, blueberries and nuts/seeds together in a large bowl. Pour the yogurt sauce over the salad and gently mix until combined.
- Add optional spinach and toss again until well coated.
- Season to taste then place in the fridge to chill for 45 minutes to an hour before serving.
Notes
Substitutes – For a vegan option, substitute yogurt with non-dairy yogurt or hummus.
Tips – For creamier salad, use 1 ¼ to 1 ⅓ cup yogurt.
- Prep Time: 15 minutes
- Chill Time: 45 minutes
- Category: Side Dish
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 128
- Sugar: 4.3 g
- Sodium: 166.2 mg
- Fat: 7.9 g
- Saturated Fat: 1.6 g
- Carbohydrates: 10.6 g
- Fiber: 2.4 g
- Protein: 5.9 g
- Cholesterol: 2.9 mg
Made this for lunch today. Yum-O!
hey i have a question how can i contact with you ?
I had most of the ingredients in the veggie garden, I used coconut yoghurt in my version and it was a winner! Works well with the Aussie barbeque season.
Oh wonderful! Yes so perfect for that weather. My husband is from New Zealand, he loves this during the holidays too. 🙂
So good! So much flavor!
Vegetables are good for my health and my heart so I pay attention to this every day. Thanks for the article!
Thank you for sharing valuable information. Nice post. I enjoyed reading this post
I always try to bring vegetables to the meal. It is good for health and heart. Diet more than people who lose weight because I really need more vegetables and less protein. but still in good health
This is a superfood beauty!
Superfoods are my love language and you my dear are the matchmaker! Queen of Bowls and everything delish! Great looking recipe sistah!
You are my super FOODIE friend. Crushin… LOL! See what I did there? p.s PLEASE, let’s coffee time!
What a great way to get all your veggies in one fell swoop!
This is great to have in the fridge for lunch!
I made a double batch to eat throughout the week and it is so good. The roasted broccoli is the best part, it’s definitely worth taking the time to do that. Thanks for a great, easy recipe!
Awesome! so glad Jen! I love it too!
I love that this is not drenched in “dressing.” The ingredients really shine through!
Totally! Light and flavorful
This salad looks so refreshing….I haven’t eaten enough vegetables lately so this is going to end of week menu!
Haha I feel ya!
I don’t believe in detox diets or cleanses, either! Yes, your body will benefit more from consuming wholesome foods that are rich in micronutrients, but you don’t have to give into the crazy expensive superfoods and meal plans. But anyways, this broccoli salad looks wonderful! Hope you get some well-needed rest after a stressful time period. Your body will thank you!
right?! well said friend!
Giiiiiiirl, I LOVE broccoli salad, but am super anti mayo, so this is PERFECT! I’m loving all the nutritious ingredients and flavors…definitely a winner for all the summer barbecues and picnics!
right? wish we lived closer. WE could bbq all summmmah long! gut health recipes included
What do you recommend to use for a dairy free option?
thanks,
You could try my cashew cream sauce https://www.cottercrunch.com/how-to-make-vegan-cashew-cream-sauce/ , non dairy yogurt, or maybe. Chilled coconut milk/cream.. Keep me posted if you do!
I can’t wait to try this! I don’t like mayo so I’m happy this uses yogurt…and I love the idea of roasting half of the broccoli too! More variety of flavor/texture that way too.
Let me know if you try it Brittany!
Everything you’ve posted lately is just to die for! I’m a pretty new follower and can’t get enough of your bright, fresh flavors and photography. Thanks for the delicious recipes my family of 5 is enjoying!
Are* enjoying
Oh I am so glad Tiff! Keep me posted on what you try or if you have questions!