Creamy Broccoli Crunch Salad (under 100 calories)
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This crunchy broccoli salad is my favorite salad in the summer. It’s light, refreshing, filled with healthy ingredients and has the perfect crunchy texture from broccoli, sunflower seeds, carrots and apples.
The homemade tangy dressing is made with greek yogurt and ready in about 2 minutes. The best part is you can whatever the heck you want; my jam is some salty bacon for that extra crunch. Never say no to bacon.
This one is perfect for family gatherings or summer picnics. Serve it with your favorite main dishes, like crispy chicken cutlets and cast iron flank steak.
Why you’ll love this recipe
- 90 calories per serving.
- A perfect combination of crunch and flavors.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for the broccoli summer salad.
- Fresh Broccoli Florets: you can use fresh or defrosted. If using previously frozen be sure to squeeze out any excess moisture. Be sure to cut the broccoli in smaller pieces if they come too big.
- Carrots: buy matchstick carrots to save on time or julienne your own.
- Cranberries: or golden raisins.
- Sunflower Seeds: sliced almonds, pumpkin seeds or chopped walnuts.
- Red Onion
- Honeycrisp Apples: any variety but I prefer green or Honey crisp.
- Non-Fat Plain Greek Yogurt: can use a combination of greek yogurt and mayo.
- Apple Cider Vinegar:
- Honey: or maple syrup.
- Fresh Lemon Juice: fresh squeezed is best.
Variations
- Add crisp bacon, sweet raisins or parmesan cheese.
- Add shredded cheddar cheese.
Dietary Modifications
- This recipe is gluten-free, as is.
- To make dairy-free, substitute the Greek yogurt with a non-dairy alternative.
How to make this raw broccoli salad:
Step 1: combine salad ingredients
In a large mixing bowl, combine the chopped broccoli, shredded carrots, dried cranberries, sunflower seeds, chopped red onion, and chopped apple.
Step 2: combine dressing ingredients
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and lemon juice. Add salt and pepper to taste.
Step 3: mix together
Pour the dressing over the broccoli mixture. Toss until all the ingredients are evenly coated.
Step 4: cover and refrigerate
Cover your big bowl and refrigerate for at least an hour before serving. This will allow the flavors to meld together. Toss the salad again before serving and add additional salt and black pepper, if necessary. Serve.
Expert Tip!
This salad is best if you cut the broccoli into small pieces. You want a little bit of everything in each bite!
Recipe FAQs
Store your leftover broccoli salad in an airtight container in the fridge for up to three days. I think it’s even better the next day, just give it a good stir.
I love taking this to a BBQ or making it for meal prep to enjoy throughout the week with Frozen Burgers in the Air Fryer and Air Fryer Chicken Cutlets.
That’s a definite, no. Sadly, this isn’t one you can freeze. Fresh is best with salads.
Check out some of our other side dishes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Broccoli Crunch Salad
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Ingredients
- 5 heaping cups broccoli florets chopped, 340g
- 1 cup carrots shredded, 80g
- 1/2 cup dried cranberries 60g
- 1/4 cup sunflower seeds 35g
- 1/4 cup red onion chopped, 35g
- 1 honeycrisp apple chopped, 200g
Salad Dressing
- 3/4 cup non-fat plain Greek yogurt 170g
- 2 Tbsp. apple cider vinegar
- 1.5 Tbsp. honey 31g
- 1 Tbsp. lemon juice
- salt and pepper to taste
Instructions
- In a large bowl, combine the broccoli florets, shredded carrots, dried cranberries, sunflower seeds, chopped red onion, and chopped apple.
- In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and lemon juice. Add salt and pepper to taste.
- Pour the dressing over the broccoli mixture. Toss until all the ingredients are evenly coated.
- Cover the bowl and refrigerate for at least an hour before serving. This will allow the flavors to meld together. Toss the salad again before serving and adjust the seasoning with salt and pepper if necessary and serve.
Notes
- Nutritional information is always an estimate and will change with substitutions.
- Substitute sunflower seeds for sliced almonds or chopped walnuts.
- Substitute cranberries for raisins or another dried fruit or omit altogether.
- Add chicken for added protein.
- Make sure to refrigerate for at least an hour before serving.
loved the tangy dressing. a great refreshing salad that holds its crunch for days. paired great with jalapeno cranberry meatballs (costco)
Love that idea! So happy to hear you loved it.
I recommend using a mix of the low-fat Greek yogurt and the mayonnaise….just the Greek yogurt was a little too yogurty for my taste.
Will it freeze well?
I’ve never tried.
It won’t freeze well.
This was a perfect addition for a fall cookout ❤️ crunchy and delicious.
Perfect cold crunchy salad!! I made a double recipe for a family cookout and was bummed there was no leftovers. Everyone loved it!