Description
A refreshing, creamy broccoli salad made with Greek yogurt instead of mayo. Packed with fresh fruit, crunchy seeds, and bold flavor. A perfect side dish for any season.
Ingredients
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1½ pounds fresh broccoli, cut into bite-sized florets
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1 cup fresh blueberries
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¼ cup finely chopped red onion
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½ cup dried cranberries
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¼ cup sunflower seeds
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1 large apple, chopped
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1 tablespoon lemon juice (for tossing apple)
For the Dressing:
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1 cup plain Greek yogurt (full-fat or low-fat)
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¼ cup honey
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1 tablespoon lemon juice
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2 teaspoons apple cider vinegar
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1 tablespoon poppy seeds
Instructions
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Rinse and chop broccoli into small florets. Finely chop onion. Chop apple and toss with 1 tbsp lemon juice.
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In a large bowl, combine broccoli, blueberries, red onion, cranberries, sunflower seeds, and apples.
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In a separate bowl, whisk together Greek yogurt, honey, lemon juice, apple cider vinegar, and poppy seeds.
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Pour dressing over salad ingredients and gently toss to coat evenly.
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Serve immediately or chill for 30 minutes before serving.
Notes
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For extra crunch, toast sunflower seeds before adding.
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Store undressed salad and dressing separately for best texture.
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Use a crisp apple variety like Honeycrisp or Fuji.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American