Creamy Broccoli Salad

SonjaSalads12 Comments

Creamy Broccoli Salad

Creamy Broccoli Salad

Here’s a quick recipe that’s easy to throw together in a pinch. There are as many versions of this salad as there are potato salad or coleslaw in America – it’s a good old picnic food that’s popular this time of year. Many times the salad is dressed in mayo and topped with bacon bits. We thought we’d try a slightly different take with a creamy Greek yogurt dressing, lightly sweetened with honey, accompanied by raisins, onions, and sunflower seeds. It turned out quite nicely – not quite as rich and creamy as the original, but pretty tasty.

What’s your favorite picnic salad?

Some of our favorites:

Basil Egg Salad

Dilled Bean Salad

German Cucumber Salad (Gurkensalat)

Green Bean, Corn, and Cherry Tomato Salad

Herbed Potato Salad with Yogurt and Snap Peas

Roasted Two-Potato Salad

Summer Quinoa Salad with Corn and Tomato

Watermelon and Feta Salad

Creamy Broccoli Salad
Serves: 4 to 6 as a side
What You Need
  • 2 large heads broccoli (enough for 6 cups)
  • Half red onion
  • ½ cup Greek yogurt
  • 1 tablespoon honey
  • ¼ to ½ teaspoon kosher salt
  • Pepper (optional)
  • ½ cup raisins
  • ¼ cup (or more) sunflower seeds
What To Do
  1. Wash the broccoli. Chop it into small florets, enough for 6 cups. Dice half of a red onion.
  2. In a small bowl, stir together ½ cup Greek yogurt and 1 tablespoon honey.
  3. In a large bowl, mix broccoli, diced onion, yogurt mixture, and raisins. Season with ¼ to ½ teaspoon kosher salt. Taste, and stir in additional yogurt and honey if the mixture is not creamy enough, or salt for a little more flavor.
  4. Directly before serving, sprinkle with ¼ cup or more sunflower seeds. (Note: Add seeds last to avoid becoming soggy. It's best eaten fresh, so if making ahead, prepare all components separately and mix them together before serving.)

12 Comments on “Creamy Broccoli Salad”

  1. Eileen

    This takes me back! My mom made a salad very much like this–although certainly with mayo instead of yogurt–every summer for the entirety of the 80s and 90s. Yay heritage!

  2. Peggy

    From the photograph and from the recipe it looks like you neglected the step to blanch you broccoli. The photo shows the grey-green when it would be so much more appealing as bright green. You do eat with your eyes first. Simple matter of boiling water in a pot add plenty of salt and then drop your florets in for about 30 seconds. Then scoop out and put in a strainer/colander immersed in ice water to stop the cooking and fix the color. Drain or use your salad spinner and use as you like. It won’t lose the crunch for that short of time.

  3. Gayle Schultz

    In the South where I live, it’s made with shredded cheddar cheese (or you can use the vegan cheese shreds which are quite tasty), and Craisins. It’s very good

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