Broccoli Crunch Salad is a delicious summer side dish that compliments any lunch or barbecue. The best part is that it’s made with Greek yogurt; no one will ever know the mayonnaise is missing!
My Broccoli Crunch Salad recipe is on repeat during the summer months. Years ago, I decided I would lighten up my favorite side dish. I reached for Greek yogurt instead of the fattening mayonnaise. The first time I served this not a soul realized that this typically mayonnaise laden side dish actually contained Greek yogurt. Since then, I have cut the calories and used yogurt as the sauce base instead.
Directions
- In a large bowl combine the Greek Yogurt, sugar, and apple cider vinegar. Mix well, then add the the chopped broccoli, red onion, and raisins. Mix well.
- Refrigerate for at least 30 minutes before serving.
- Before serving mix in the pepitas and crispy bacon. Then serve immediately.
Recipe FAQs
Broccoli salad is made of fresh broccoli, red onion, bacon, pepitas, apple cider vinegar, sugar, and for a healthier version, Greek yogurt.
A half cup serving of broccoli crunch salad made with Greek yogurt is about 60 calories.
Some people like to add raw cauliflower to broccoli salad which makes it an Amish broccoli salad. You can also mix in shredded cheddar cheese and use a combination of sour cream and mayonnaise for the sauce. Don’t like raisins? Try adding dried cranberries instead.
Expert Tips & Tricks
Here are a few of my favorite tips and tricks when making broccoli salad.
- Mayonnaise – The original recipe calls for mayonnaise instead of Greek yogurt. I like to use Greek yogurt to reduce the calories. However, if you don’t have Greek yogurt on hand you can use mayonnaise instead.
- Crunch – I love to use pepitas in this recipe. However, you can use chopped pecans instead for a heartier crunch. You can also use cashews instead.
- Bacon – If you don’t want to cook two slices of bacon you can use a ¼ cup of bacon bits instead.
- Make Ahead – Feel free to make this broccoli crunch salad a day ahead of time. The salad only taste better the longer it sits in the dressing. Before serving mix in the peptias and bacon.
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Looking for more delicious and easy-to make salad recipes? Give these others a try.
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Broccoli Crunch Salad
Equipment
- 1 Mixing Bowl
Ingredients
- 1 cup Greek Yogurt
- 1 tablespoons white granulated sugar
- 2 tablespoons apple cider vinegar
- 16 ounces broccoli chopped
- 2 tablespoons red onion diced
- ¼ cup raisins
- ¼ cup pepitas
- 2 slices Cooked crispy bacon chopped
Instructions
- In a large bowl combine the Greek Yogurt, sugar, and apple cider vinegar. Mix well, then add the the chopped broccoli, red onion, and raisins. Mix well.
- Refrigerate for at least 30 minutes before serving.
- Before serving mix in the pepitas and crispy bacon. Then serve immediately.
Notes
- Mayonnaise – The original recipe calls for mayonnaise instead of Greek yogurt. I like to use Greek yogurt to reduce the calories. However, if you don’t have Greek yogurt on hand you can use mayonnaise instead.
- Crunch – I love to use pepitas in this recipe. However, you can use chopped pecans instead for a heartier crunch.
- Bacon – If you don’t want to cook two slices of bacon you can use a ¼ cup of bacon bits instead.
- Make Ahead – Feel free to make this broccoli crunch salad a day ahead of time. The salad only taste better the longer it sits in the dressing. Before serving mix in the peptias and bacon.
Did you make this recipe? Let me know!