If you’ve ever had Whole Foods Broccoli salad you will love our lightened up version. It still has the crunchy broccoli, dried cranberries, slivered almonds, red onion and bacon, but the dressing is much lighter with no added sugar!
In a universe where culinary trends and fads come and go, this Broccoli Salad remains a steadfast favorite that can light up any table. With a fresh, crisp bite and a delightful combination of flavors and textures, it’s perfect for picnics, family gatherings, or simply as a side dish to brighten up your daily meals.
How to Make a Lightened Up Broccoli Salad
- We used a combination of whole organic Greek yogurt and mayonnaise as the base instead of just full fat mayo. This helped to cut back on the calories and fat.
- We also used honey as a sweetener instead of regular sugar.
- Instead of the classic raisins we decided to change things up and added dried cranberries to compliment the red onion and yogurt.
So what’s in our dressing that makes it so good?
- Whole Greek Yogurt – gives it a little tang, thins out the dressing and substitutes the mayo.
- Mayonnaise – just a little for that traditional flavor and body
- Apple Cider Vinegar – acid is necessary for balance
- Honey – a great substitute for sugar
- Dijon Mustard – not the grainy kind
- Sea Salt and pepper
Bright Green Broccoli: Tips to Remove the Raw Taste
- Do you ever wonder how broccoli gets that vibrant green hue and how to get rid of the raw broccoli taste? It’s a trick borrowed from the pros – blanching. Briefly blanch the broccoli in boiling water for just a minute and then swiftly plunge it into an ice bath. This simple technique not only enhances the color but also rids the broccoli of any lingering bitterness.
- Some folks sail through life perfectly content with raw broccoli, and that’s perfectly fine. However, for those looking to mellow out the taste and make it gentler on the digestive system, blanching is the way to go.
PRO CHEF TIP:
If you are making this salad for an event, or even for dinner, it would be best to make it at least the day before. The longer the broccoli salad sits the more the flavors blend together. Stir it every so often and serve it SUPER cold !!
MORE SUMMER SALAD RECIPES:
If you love this salad, and are looking for some of my go-tos, then check out some of these:Print
A lightened up version of a fun and brightly colored summer broccoli salad with Greek yogurt, mayo, honey as a sweetener, almonds, red onions and dried cranberries.
FOR THE DRESSING:
- 3 Tablespoons Greek Yogurt
- ⅓ Cup Mayonaise
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Honey
- ½ teaspoon Dijon Mustard
- ¼ teaspoon Sea Salt
- ¼ teaspoon freshly ground black pepper
FOR THE SALAD:
- 4 Cups Broccoli Florets
- ¼ Cup Red Onion, chopped
- ⅓ Cup Slivered Almonds
- ⅓ Cup Dried Cranberries
- ¼ Cup Unsalted Sunflower Seeds
- 3 Bacon slices, cooked and crumbled
- Chop up the red onion and then place it in a small bowl of cold water for 5 minutes.
- While the red onion is soaking, combine the ingredients to make the dressing and stir using a whisk, then set it aside.
- In a larger bowl, combine the ingredients for the salad, including the broccoli florets, toasted slivered almonds, dried cranberries, unsalted sunflower seeds, and crumbled bacon.
- Drain the onion and add it to the salad ingredients. Pour the dressing on top.
- Cover and chill the salad for at least 1 hour before serving, although overnight is best for the flavors to meld.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: side dish
- Serving Size: 1 serving
- Calories: 250-275
- Sugar: 10-12 gr
- Sodium: 300-325 mg
- Fat: 10-15 gr
- Carbohydrates: 20-25 gr
- Fiber: 4-6 gr
- Protein: 5-7 gr
- Cholesterol: 10-15 mg