Creamy Broccoli Salad

In Salads

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

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  • Author: a Couple Cooks
  • Yield: 4 to 6 as a side


  • 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


  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 1/4 to 1/2 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 1/4 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.)


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  • Reply
    July 31, 2013 at 12:35 am

    I love this! Broccoli is my favorite!

  • Reply
    July 31, 2013 at 7:23 am

    I’ve made a very similar vegan version of this salad with cashew dresssing instead of greek yog from here and totally loved it. I adore broccoli anyway but something about the crunchy seeds and little bursts of sweetness make it even better :)
    I just posted a Moroccan lentil salad which would be perfect for a picnic!

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 31, 2013 at 7:54 am

    I love simple salads like this, and broccoli salads are so lovely! Great recipe :)

  • Reply
    Ash- foodfashionparty
    July 31, 2013 at 11:33 am

    I enjoy simplicity, and this is perfect. We make our Light Asian Crunch Salad, and it’s always a hit..

  • Reply
    July 31, 2013 at 1:38 pm

    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!

  • Reply
    Ashley | Spoonful of Flavor
    July 31, 2013 at 7:15 pm

    Broccoli salad is one of my favorite side dishes. I can’t wait to try this version. Thanks for sharing!

  • Reply
    July 31, 2013 at 9:30 pm

    Looks delicious!

  • Reply
    August 1, 2013 at 4:36 pm

    This looks incredible and oh so beautiful!! :)

  • Reply
    August 4, 2013 at 6:16 pm

    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.

  • Reply
    Melanie @ Just Some Salt and Pepper
    August 8, 2013 at 3:25 pm

    Yum! I pretty much avoid mayo at all cost, so this is perfect!

  • Reply
    Mom's Dish
    August 30, 2013 at 3:02 am

    I have been craving this for a while now. I will try your recipe tomorrow! Thank you

  • Reply
    Gayle Schultz
    May 22, 2014 at 5:21 am

    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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