Description
This Broccoli Crunch Salad is crisp, creamy, and bursting with sweet-tangy flavor. Fresh broccoli, apples, carrots, cranberries, and sunflower seeds are tossed in a light Greek yogurt dressing for the perfect make-ahead side dish.
Ingredients
Scale
For the Salad:
- 5 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ⅓ cup red onion, finely chopped
- 1 Honeycrisp apple, chopped
For the Dressing:
- ¾ cup non-fat plain Greek yogurt
- ¼ cup avocado mayonnaise
- 1 tablespoon white balsamic vinegar (or apple cider vinegar)
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine broccoli florets, shredded carrots, cranberries, sunflower seeds, red onion, and chopped apple.
- In a separate small bowl, whisk together Greek yogurt, avocado mayonnaise, vinegar, honey, lemon juice, salt, and pepper until smooth.
- Pour dressing over the broccoli mixture. Toss until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Toss again before serving and adjust seasoning if needed. Serve chilled.
Notes
- Chop broccoli into small, bite-sized pieces for better dressing coverage.
- Soak red onion in cold water for 10 minutes if you prefer a milder flavor.
- Add apples just before serving if making a day ahead for maximum crunch.
- Swap sunflower seeds with sliced almonds, pepitas, or chopped walnuts.
- For a richer dressing, use half Greek yogurt and half mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg