This creamy broccoli yogurt salad combines crisp fresh broccoli with tangy Greek yogurt dressing for a refreshing side dish that’s perfect for summer gatherings. Our broccoli yogurt salad recipe delivers maximum flavor with minimal effort, creating a healthy dish that both kids and adults will love.
SERVES: 4 | PREP: 15 MIN | COOK: 5 MIN | TOTAL: 20 MIN
Ingredients
Fresh Vegetables
| Ingredient | Amount |
|---|---|
| Fresh broccoli florets | 4 cups |
| Red onion, finely diced | 1/4 cup |
| Cherry tomatoes, halved | 1 cup |
| Carrots, julienned | 1/2 cup |
Creamy Yogurt Dressing
| Ingredient | Amount |
|---|---|
| Plain Greek yogurt | 3/4 cup |
| Mayonnaise | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Honey | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Toppings & Garnish
| Ingredient | Amount |
|---|---|
| Sunflower seeds | 1/4 cup |
| Dried cranberries | 1/3 cup |
| Fresh dill, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Preparing the Broccoli (8 minutes)
Step 1: Fill a large pot with water and bring to a rolling boil over high heat. Why this matters: Boiling water ensures even cooking and helps maintain the broccoli’s bright green color.
Step 2: While water heats, cut fresh broccoli into uniform bite-sized florets, about 1-inch pieces. Safety tip: Keep florets similar in size so they cook evenly and prevent some pieces from becoming mushy.
Step 3: Prepare an ice bath by filling a large bowl with cold water and ice cubes. Pro tip: This ice bath will stop the cooking process instantly and keep your broccoli perfectly crisp.
Step 4: Add broccoli florets to boiling water and cook for exactly 2-3 minutes until bright green and slightly tender. Visual cue: The broccoli should still have a slight crunch when pierced with a fork.
Step 5: Immediately drain broccoli in a colander and plunge into the ice bath for 2 minutes. Why this works: This blanching technique preserves both color and texture.
Step 6: Drain thoroughly and pat completely dry with paper towels. Important: Excess water will dilute your dressing and make the salad soggy.
Phase 2: Making the Yogurt Dressing (3 minutes)
Step 7: In a medium mixing bowl, whisk together Greek yogurt and mayonnaise until smooth. Technique tip: Start with room temperature ingredients for easier mixing.
Step 8: Add apple cider vinegar, honey, and garlic powder to the yogurt mixture. Flavor note: The vinegar adds tang while honey balances the acidity.
Step 9: Season with salt and black pepper, whisking until completely combined. Taste test: The dressing should be creamy with a pleasant tang.
Phase 3: Preparing Additional Vegetables (4 minutes)
Step 10: Dice the red onion into small, uniform pieces, about 1/4-inch. Pro tip: Soak diced onion in cold water for 5 minutes to reduce sharpness if desired.
Step 11: Halve the cherry tomatoes and set aside on paper towels to drain slightly. Why: This prevents excess moisture from watering down the salad.
Step 12: Cut carrots into thin julienne strips using a sharp knife or vegetable peeler. Alternative: A box grater works well for this step too.
Phase 4: Assembly and Final Steps (5 minutes)
Step 13: In a large serving bowl, combine the cooled broccoli florets, diced red onion, cherry tomatoes, and julienned carrots.
Step 14: Pour the yogurt dressing over the vegetables and toss gently with a large spoon until everything is evenly coated. Mixing tip: Use a folding motion to avoid crushing the vegetables.
Step 15: Sprinkle sunflower seeds and dried cranberries over the top, mixing lightly to distribute.
Step 16: Garnish with fresh dill and give one final gentle toss. Serving suggestion: Let the salad chill for 15 minutes before serving to allow flavors to meld.
Chef’s Notes
Blanching Perfection: The key to an exceptional broccoli yogurt salad is properly blanched broccoli that retains its vibrant color and slight crunch.
Yogurt Choice: Greek yogurt provides the perfect creamy base while adding protein and probiotics to this healthy side dish.
Make-Ahead Magic: This broccoli yogurt salad actually improves after a few hours as the flavors marry together beautifully.
Texture Balance: The combination of crisp vegetables, creamy dressing, and crunchy seeds creates an irresistible textural contrast.
Nutrition Information (Per Serving)
- Calories: 145
- Protein: 8g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 4g
- Sugar: 12g
Creative Variations
Mediterranean Style: Add feta cheese, kalamata olives, and fresh oregano for a Greek-inspired twist on your broccoli yogurt salad.
Protein Power: Mix in diced grilled chicken or hard-boiled eggs to transform this side into a complete meal.
Autumn Harvest: Replace cranberries with toasted walnuts and apple chunks for a fall-inspired variation, similar to our popular broccoli walnut salad.
Warm Weather Special: Add diced cucumber and fresh mint for an extra refreshing summer version that pairs perfectly with our comforting broccoli cheese soup.
Storage & Reheating
Refrigerator Storage: Store your broccoli yogurt salad in an airtight container for up to 3 days. Pro tip: Keep dressing separate if making more than a day ahead.
Freezing: Not recommended as yogurt-based dressings separate when frozen and vegetables lose their crisp texture.
Refreshing Leftovers: Add a tablespoon of fresh yogurt and a squeeze of lemon juice to revive day-old salad.
Make-Ahead Strategy: Prepare all components separately and assemble just before serving for maximum freshness.
Troubleshooting Guide
Problem: Broccoli turns mushy and loses color Solution: Reduce blanching time to 2 minutes maximum and ensure ice bath is very cold. Overcooked broccoli cannot be salvaged.
Problem: Dressing seems too thick or too thin Solution: Thin with additional vinegar or lemon juice; thicken with more Greek yogurt. Adjust gradually, one teaspoon at a time.
Problem: Salad tastes bland despite following recipe Solution: Add more salt and acid (vinegar or lemon juice). Taste as you go – the dressing should be well-seasoned before mixing.
Problem: Vegetables release too much water Solution: Pat all vegetables completely dry after washing. Salt tomatoes lightly and drain for 10 minutes before adding.
Problem: Sunflower seeds become soggy Solution: Add crunchy toppings just before serving, or store them separately and sprinkle on individual portions.
Equipment Essentials
- Large pot for blanching broccoli
- Colander for draining
- Large mixing bowl for ice bath
- Medium bowl for dressing
- Sharp chef’s knife for chopping
- Cutting board (preferably two – one for vegetables)
- Whisk for smooth dressing
- Large serving spoon for tossing
- Measuring cups and spoons
- Paper towels for drying
Shopping List
Produce Section
- 1 large head fresh broccoli (about 1.5 lbs)
- 1 small red onion
- 1 pint cherry tomatoes
- 2 medium carrots
- Fresh dill bunch
Dairy Section
- Plain Greek yogurt (32 oz container)
- Mayonnaise
Pantry Aisles
- Apple cider vinegar
- Honey
- Garlic powder
- Salt and black pepper
- Sunflower seeds
- Dried cranberries
Success Secrets
- Perfect Blanching: Time your broccoli blanching precisely – 2-3 minutes maximum keeps the perfect crisp-tender texture.
- Temperature Control: Serve your broccoli yogurt salad slightly chilled for the most refreshing experience and best flavor development.
- Seasoning Balance: Taste your dressing before combining – it should be slightly over-seasoned since the vegetables will dilute the flavors.
- Texture Timing: Add crunchy elements like seeds and nuts just before serving to maintain their satisfying crunch.
- Quality Ingredients: Use thick Greek yogurt and the freshest vegetables possible – this simple broccoli yogurt salad really lets each ingredient shine.
