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!
With all the summer salads floating around at family and company picnics this summer, you probably think you’re making the healthier choice by picking up the broccoli salad instead of the macaroni salad, right?
Unfortunately, most broccoli salads are drowning in a sugary, creamy based dressing and have about a pound (or more) of bacon in them! The traditional broccoli salad you might find at Whole Foods for example, can still be around 250 calories per serving.
So how do we make this classic salad a little healthier?
How to Make a HEALTHIER Broccoli Salad
- We used a combination of whole organic Greek yogurt and mayo as the salad dressings base instead of just full fat mayo. This helped to cut back on the calories, fat and GMOs. 2% or 0% will be your best choice to keep the fat low.
- 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
How do I get rid of the raw broccoli taste and get that bright green color?
Do you know how stores get their broccoli so bright and green? They blanch it in boiling water for 1 minute and then quickly submerged it in ice water. This takes that bitter taste out and turns the broccoli this beautiful green.
Is this step absolutely necessary? No. Some people get along just fine with raw broccoli, I just prefer to blanch mine first. It’s also easier on the gut when it’s blanched.
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 Whole 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 (I got mine at Costco)
- ¼ Cup Red Onion, chopped
- ⅓ Cup Slivered Almonds, (toasted for 3–4 min at 350 if possible)
- ⅓ Cup Dried Cranberries
- ¼ Cup Unsalted Sunflower Seeds
- 3 Bacon slices, cooked and crumbled
- Chop up the red onion and then place in a small bowl of cold water for 5 minutes.
- Meanwhile, combine the ingredients to make the dressing and stir using a whisk and set aside
- In a larger bowl, combine the ingredients for the salad. Drain the onion and add. Pour the dressing on top
- Cover and chill at least 1 hour before serving, although overnight is best
Calories- 154; Sugar 9.8 mg; Sodium 125 mg; Fat 10 gr; Carbs 12 gr; Fiber 2.3 gr; Protein 3.8 gr
- Prep Time: 15 min
- Cook Time: 0 min