Broccoli Crunch Salad

Every summer we are all faced with the same question – you are heading to a friend or families house for a BBQ and ask if you should bring something.  They almost always say no, just bring yourself!  But you know better, and I am here to help.


This broccoli crunch salad if filled with good-for-you ingredients, tastes amazing and keeps well in the fridge.  I wouldn’t recommend this if it’s going to sit in the sun however, so in that case, refer to my other side dish recipes!  (If I need something that has to sit out, I generally opt for an orzo pasta salad – you can find one here)

I love this because it has a little bit of tang from the greek yogurt, sweetness from the cranberries and so much crunch from everything else.  It’s a bowl of wonders with simple ingredients.

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I also make this occasionally to bring as a snack to work too.  It’s a great way to get a little more fiber, energy and protein during what is usually known as the “afternoon slump”.

I hope you enjoy!

Broccoli Crunch Salad
  • ⅓ C canola mayo
  • 3 TBS Greek Yogurt (the more fat the better)
  • 1 TBS apple cider vinegar
  • 1 TBS honey
  • salt and pepper to taste
  • ¼ of a red onion, finely chopped
  • 1 large bunch of broccoli, chopped into very small florets
  • ½ C slivered almonds
  • ½ C dried cranberries
  1. In a bowl, combine first five ingredients, stirring well
  2. In a large bowl, combine all other ingredients, then pour the dressing over the top, mixing well to combine.
  3. Cover and let it sit in the fridge for at least one hour before serving.


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