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
Units
Scale
Yogurt Sauce
- 1 – 1 1/3 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
- 3/4 – 1 teaspoon kosher salt
- 1/4 – 1/2 teaspoon black pepper
Salad
- 1 pound broccoli florets (16 ounces) – about 5 cups chopped
- 1/2 cup dried berries or 1 cup fresh blueberries
- 1/3 cup roasted nuts or seeds
- 1/2 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:
- 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
