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Home » Type » Side Dishes » Crunchy Broccoli Salad with Creamy Dressing

Crunchy Broccoli Salad with Creamy Dressing

March 4, 2015 by Faith 11 Comments

Crunchy Broccoli Salad with Creamy Dressing

The first time I ever dyed my hair was freshman year in college. I’m naturally a dirty blonde (which I have always thought was quite an unfortunate term for hair color), and decided to go a little lighter. It was so ridiculously similar to my natural color, it wasn’t even worth the effort.

Crunchy Broccoli Salad with Creamy Dressing 2

It’s a mistake I haven’t repeated.

Recently, I decided to go red.

(What can I say? Sometimes it’s just time for a change.)

Crunchy Broccoli Salad with Creamy Dressing 3

Speaking of change, as someone who grew up thinking that the only way to eat broccoli was boiled to mush, this salad is somewhat of a revelation and a good reminder of how delicious broccoli is when cooked properly (i.e., not to mush, lol).

Crisp-tender broccoli dressed in a creamy, but light dressing that’s accentuated with crispy turkey bacon and crunchy sunflower seeds. A touch of fresh lemon juice and dill brighten up the whole dish.

I’m telling you, this salad is broccoli unleashed.

Crunchy Broccoli Salad with Creamy Dressing 4

Print
Crunchy Broccoli Salad with Creamy Dressing
Prep time:  15 mins
Cook time:  10 mins
Total time:  25 mins
Yield: 4 servings
 
Ingredients
  • 1 lb (450 g) broccoli, chopped into bite-sized florets (about 4 cups chopped)
  • 2 teaspoons olive oil
  • 3 slices turkey bacon, chopped
  • 3 tablespoons mayo
  • 3 tablespoons Greek yogurt
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh chopped dill (or ¼ teaspoon dried dill)
  • 1 small red onion, quartered and thinly sliced cross-wise
  • 2 stalks celery, thinly sliced
  • 2 tablespoons roasted, unsalted sunflower seeds
Instructions
  1. Fill a medium saucepan with water and bring it to a boil; salt the water, then add the broccoli and cook until fork-tender, about 90 seconds. Drain the broccoli and transfer it to a bowl filled with ice water to cool completely. Once cooled, drain well and set aside.
  2. Heat the oil in a medium-large skillet over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes, stirring frequently. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil. Reserve for topping.
  3. Whisk together the mayo, yogurt, lemon juice, salt, black pepper, garlic powder, and dill in a large bowl. Stir the in the broccoli, parsley, onion, and celery into the dressing.
  4. To serve, transfer the salad to a serving bowl and top with the bacon and sunflower seeds. Serve immediately.
Notes
To Make This Salad a Day Ahead: Make the salad up through step 3 above; hold off on adding the bacon and sunflower seed topping until right before serving.
3.5.3251

Filed Under: Gluten Free, Low Carb and Keto, Side Dishes Tagged: Broccoli, Creamy Dressing, Eat Your Veggies, New Broccoli Ideas, Recipes, Salads, Side Dishes, Vegetables

Comments

  1. Tassie says

    October 1, 2022 at 2:27 am

    Hello Faith! This sounds delicious! I was just wondering, before I make this recipe, is there parsley involved? I noticed it in the directions, but not in the ingredients list. Thanks!

    Reply
    • Faith says

      October 6, 2022 at 5:42 pm

      Hi Tassie, Thank you very much for your comment! No, there isn’t parsley in this; I see it in the directions and I will remove that! But with that being said, this would be delicious with some fresh chopped parsley if you want to add some! :)

      Reply
      • Tassie Adams says

        October 10, 2022 at 7:36 pm

        Thank you so much for getting back to me. I think I’ll try it both ways. Thank you for the recipes!

        Reply
  2. Savita @ ChefDeHome says

    March 5, 2015 at 6:41 pm

    I’m huge fan of salads! This broccoli salad is sure a great change from mush-steamed broccoli! :) I also liked the lemony yogurt dressing! yumm!

    Reply
  3. Medha @ Whisk & Shout says

    March 5, 2015 at 6:00 pm

    Congrats on the hair change! Love broccoli and love this salad.

    Reply
  4. Aunt Gretchen says

    March 5, 2015 at 7:31 am

    Photo of the RED, or it didn’t happen! :-D

    Reply
  5. Nicola - Pink Recipe Box says

    March 5, 2015 at 2:08 am

    Love all the crunchy textures in this dish!

    Reply
  6. Marissa | Pinch and Swirl says

    March 4, 2015 at 2:30 pm

    Hey, let’s see a photo of those new red locks Faith! :)

    And this salad? Yum Yum Yum! Love ALL of the flavors…

    Reply
  7. Erica says

    March 4, 2015 at 7:53 am

    hehe :) I want to see a picture of the red!!! I am a dirty blonde as well ;). I once died my hair super dark…and I cried for weeks. I’m meant to be lighter! This salad looks delicious

    Reply
  8. Rosa says

    March 4, 2015 at 4:37 am

    A delicious salad! Great texture and flavours.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Wasabi Cucumber Avocado Dressing + Spiralized Cucumber Salad - Peas And Crayons says:
    March 9, 2016 at 9:19 am

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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