Crunchy Broccoli Salad with Creamy Dressing
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 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
  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.
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.
Recipe by An Edible Mosaicâ„¢ at