Broccoli Salad (No Mayo!) 

This vibrant take on a healthy broccoli salad recipe is packed with crunchy vegetables, sweet dates, and toasted almonds, tossed in a creamy Greek yogurt dressing with coriander and tangy sumac.

A Better Broccoli Salad Recipe

For this recipe, I wanted to keep all the things we love about broccoli salad—its crunch, sweetness, and vibrant flavor—but make it lighter. Instead of mayo, I use a creamy Greek yogurt dressing that’s tangy, bright, and packed with flavor. It’s every bit as satisfying but far less indulgent.

Another big change is in the sweetness. Many traditional broccoli salads include sweetened dried cranberries. I’ve swapped those out for chopped Medjool dates, which are high in fiber, have a low glycemic index, and provide just enough sweetness. Plus, they pair beautifully with the toasted almonds and the tangy dressing.

Lastly, this version skips the bacon and shredded cheese that’s so common in traditional recipes. While both are delicious, there’s no need for the added saturated fats here.

When my dear friend Kate, who helps test so many of the recipes on this site, tried my take on a healthy broccoli salad, I was a little nervous. Kate is a true Midwesterner, and this salad is my slightly modified Mediterranean take on the broccoli salad of her childhood. But when she took a bite and gave it a big thumbs up, I knew this version was a winner!

Broccoli Salad Ingredients

This healthy broccoli salad recipe is made with fresh vegetables, a creamy Greek yogurt dressing, and Mediterranean-inspired flavor boosters like sumac and Medjool dates. Each ingredient plays a role in creating a salad that’s crunchy, sweet, tangy, and satisfying. Here’s what you’ll need:

• Broccoli florets are the star of the salad, acting as a crunchy, toothsome base that holds the dressing. Use fresh florets for the best texture.
• Carrots: Peeled and cut into thin batons, carrots add color and natural sweetness.
• Red onion, thinly sliced, adds a sharp bite that mellows as it mixes with the dressing.
• Medjool dates add texture and a touch of sweetness. I like Medjool dates for this salad, because they’re noticeably sweet, but you could substitute another type of date, or use raisins. 
• Blanched almonds, toasted until golden, add nutty depth and crunch. You can also substitute slivered almonds or sliced almonds.

Broccoli Salad Dressing

• Greek yogurt: A healthier alternative to mayo, high-protein Greek yogurt creates a creamy base with tangy flavor. Use full-fat for extra richness.
• Dijon mustard adds tang and a slight sharpness that cuts through the richness of the yogurt.
• Lemon juice brightens the dressing and adds fresh acidity. 
• Extra virgin olive oil: Helps emulsify the dressing while adding flavor. I used our Early Harvest Greek EVOO while developing this recipe. 
• Spices: warm and earthy ground coriander, tangy sumac made from ground, dried berries, is optional but recommended, and Urfa biber or red pepper flakes add a little heat.
• Kosher salt draws moisture from the vegetables while freshly ground black pepper adds warmth. 

How to Make Broccoli Salad

This healthy broccoli salad comes together in just a few simple steps. Once the vegetables are prepped and the dressing mixed, it’s really just a matter of mixing everything together. Here’s the process step by step: 

• Toast the almonds. In a small skillet, heat about 1 teaspoon olive oil until shimmering. Add 1/2 cup blanched almonds and toast, stirring with a wooden spoon, until golden brown and fragrant, about 3 minutes. Set aside to cool. 
• Make the creamy yogurt dressing. In a large mixing bowl, add 2 tablespoons plain Greek yogurt, 2 teaspoons Dijon mustard, the juice of a lemon, 1/4 cup extra virgin olive oil, 1/2 teaspoon ground coriander, 1/2 teaspoon sumac (optional, or substitute lemon zest), and 1/2 teaspoon Urfa biber or red pepper flakes. Season with kosher salt and black pepper. Whisk until the dressing is well combined.
• Make the salad. To the bowl with the dressing, add 1 pound broccoli florets; 2 medium carrots, peeled and cut into small very thin batons or sticks; 1 cup thinly sliced red onion, 4 pitted and chopped Medjool dates, and the toasted almonds. Mix well making sure the broccoli is evenly coated with the creamy dressing. Taste and adjust the seasoning to your liking.
• Chill the salad. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. 

What to Serve With Broccoli Salad

When I serve this, I like to pile it high on a big platter to show off all the textures and colors. It’s perfect on its own, but it also pairs beautifully with:

• Roasted Chicken
• Baked Lemon Garlic Salmon
• Chicken Burgers
• Grilled Trout
• Grilled Chicken Shawarma

How to Store Broccoli Salad

This is a great make-ahead recipe, as it needs at least a little while in the fridge for the flavors to be at their best! Here’s how to prepare components ahead of time and store leftovers to enjoy later:

Make-Ahead Tips: 

• Toast the almonds up to a week in advance and store them in an airtight container at room temperature. 
• The dressing can also be made ahead; whisk it together and keep it in the fridge in a jar or airtight container for up to 3 days. 
• To save time, you can chop the broccoli, carrots, onion, and dates a day in advance and store them separately in the refrigerator.

Storing Leftovers: Once the salad is fully assembled, it will keep well in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If the salad seems a bit dry after sitting, you can freshen it up with a squeeze of lemon juice or a drizzle of extra virgin olive oil before serving.