I’ve made tons of broccoli salads in my life; they’re always a hit at picnics and potlucks. But if you want to dress things up a little bit (while keeping carbs in check), this Mediterranean version is the one you’ve been waiting for. The texture is the star of the show for me: You get tender yet crisp broccoli florets, chewy sun-dried tomatoes and olives, and sunflower seeds for crunch. The dressing, which contains Greek yogurt, lemon, garlic, and herbs, ties everything together with creamy tang and herbaceous brightness.
This salad is a hit flavor-wise, too. The artichoke hearts add a subtle, earthy richness, while the thyme, basil, and oregano add depth to the whole dish. The hit of fresh lemon juice wakes up the whole bowl. The olives are salty and briny, while the sun-dried tomatoes add a concentrated sweetness. Every bite has contrast and layers.
Speed and ease matter to me, especially if I’m prepping something to bring to a party or potluck. This salad comes together relatively quickly and spends most of its “prep” time literally chilling in the fridge. In fact, I think it’s even better the next day.
My twist: leaving out the mayo
Lots of broccoli salad recipes use mayonnaise-based dressings, which can make the whole dish feel heavy. Instead, this recipe uses nonfat Greek yogurt. Swapping in Greek yogurt keeps the dressing just as creamy, but it lets the other ingredients shine. Because it also has a natural tang to it, it’s the perfect balance to the salty, sweet, and bright components added to the salad. It doesn’t mask any flavors—it enhances everything and takes the salad to the next level.
How do I store leftovers?
I keep leftovers in an airtight container in the refrigerator, where they will stay good for about 3-4 days. The flavors deepen over time, but after a day or so, the texture (especially of the broccoli and seeds) may soften. Before eating cold leftovers, I give the salad a gentle stir. If the dressing seems thick, I add a splash of water or lemon juice to refresh it.
Serving suggestions
For a complete meal, I absolutely love to serve my broccoli salad alongside these Greek Healthy Turkey-Quinoa-Stuffed Bell Peppers. If quinoa isn’t your thing, try these Mediterranean Grilled Stuffed Peppers instead. This Mediterranean Chicken and this Baked Feta Pasta are great mains, too.
Recipe
Mediterranean Low-Carb Broccoli Salad
5 from 4 votes
Serves:8
Prep:15minutes minutes
Chilling Time:2hours hours
Total:2hours hours 15minutes minutes
Ingredients
For The Salad:
- 5 cups broccoli cut into small florets
- 1/2 cup artichoke hearts marinated in olive oil sliced
- 1/2 cup sun-dried tomatoes in olive oil roughly chopped
- 1/2 cup pitted kalamata olives halved
- 1/3 cup red onion diced
- 1/4 cup roasted salted sunflower seeds
For The Dressing:
- 2 cups plain nonfat Greek yogurt
- Zest and juice of 1 large lemon
- 4 1/2 teaspoons monk fruit or granulated sweetener of choice
- 1 3/4 teaspoons dried oregano
- 1 1/2 teaspoons fresh garlic minced
- 1 1/2 teaspoons dried ground basil
- 1 1/2 teaspoons dried ground thyme
- 1 teaspoon sea salt
- Pepper
- 2 tablespoons oil from the jar of sun-dried tomatoes
Instructions
- In a large bowl, mix together all the salad ingredients.
- In a medium bowl, stir together all the dressing ingredients.
- Pour the dressing over the broccoli salad and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so the broccoli can absorb the dressing.►
Nutrition Info:
Calories: 120kcal (6%) Carbohydrates: 18g (6%) Protein: 9g (18%) Fat: 4g (6%) Saturated Fat: 1g (6%) Sodium: 621mg (27%) Fiber: 4g (17%) Sugar: 6g (7%)
