This easy creamy Broccoli Salad recipe with dill has the best combination of flavors and is great for summer picnics or barbecues. This Broccoli Salad is Low carb/Keto and Gluten-free and can be made Vegan.
Healthy creamy broccoli salad recipe is made with simple ingredients like fresh broccoli, dill leaves, greek yogurt, and crunchy pumpkin seeds. This easy, low-carb/Keto broccoli is perfect for summer potlucks or meal prep!
You can use either Greek yogurt, sour cream, or mayonnaise for this broccoli salad recipe. They both are top condiments on Keto and low-carb diets. If you are looking for more keto recipes, then check out my Keto Indian food recipes collection.
If you are not on a low-carb diet, feel free to add some cranberries or raisins. If you have extra veggies to use, you can easily add them to this dish. Carrots, cucumbers, cabbage, cauliflower, or peppers can make great additions! You can even add cheese like mozzarella and feta. Get creative! You may also like my tofu salad with greek yogurt dressing.
You can also make this salad in advance and keep it in the refrigerator (at least an hour but up to 24 hours) until you're ready to serve it.
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Ingredients
- Broccoli: I used fresh organic broccoli.
- Dill: I used fresh, finely chopped dill leaves here.
- Greek yogurt or Mayonnaise: I used Greek yogurt (or hung curd) in this recipe. Alternatively, you can use mayonnaise as well.
- Lemon juice: I used fresh lemon juice here.
- Nuts: I used raw pumpkin seeds. Feel free to use nuts of your choice, like walnuts, pecans, roasted almonds, sunflower seeds, etc.
- Salt and pepper: Season to taste.
How to Make Broccoli Dill Salad
Cook Broccoli: Steaming broccoli can be done in the Instant Pot, stovetop pot, or microwave.
- In Instant Pot - Cooking perfectly tender broccoli in an Instant pot is a breeze. Look at the detailed recipe for steaming broccoli in Instant Pot.
- On Stovetop Pot - In a large covered pot, cook broccoli in a small amount of boiling water for about 2 minutes or until crisp-tender. Drain and rinse with cold water. Then transfer it to a paper towel-lined bowl to fully dry.
Make Dressing: Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves. Set aside.
Toss: Then add the cooked or steamed broccoli, and pumpkin seeds into the dressing and toss well until evenly coated.
Refrigerate this salad for at least 1 hour so that broccoli gets a chance to soak in some of the dressing and add more flavor to the salad!
Tips & Variations
- Other Veggies: You can also add vegetables of your choice, like bell pepper, carrots, cucumber, red cabbage, and mixed salad greens, to make this salad more nutritious.
- Remove excess moisture: Pat dry the steamed broccoli very well using a paper towel, so moisture doesn't water down the dressing.
- No Greek Yogurt: If you don't have greek yogurt at home, take regular yogurt and pour it into a muslin cloth and drain the whey for 30 minutes above the kitchen sink to make hung yogurt. You can substitute greek yogurt with sour cream or mayonnaise.
- Store-bought Dressing: You can replace the homemade dressing with store-bought coleslaw dressing if desired.
- Cheese: Add some cheese to this broccoli and dill salad if desired.
Frequently Asked Questions
You can store this salad in an airtight container in a refrigerator for up to 1 day.
Yes, You can replace dairy greek yogurt with plant-based yogurt or mayonnaise for this recipe.
More Healthy Summer Salads
Broccoli Dill Salad Recipe
Equipment
Ingredients
- 8 oz broccoli (about 2 cups)
- ¼ cup fresh dill chopped
- ½ cup greek yogurt or mayonnaise
- salt and pepper to taste
- 1 tablespoon lemon juice
- 2-3 tablespoons pumpkin seeds optional
Instructions
Cook Broccoli:
- In Instant Pot - Steaming perfectly tender broccoli in an Instant pot is a breeze. Look at the detailed recipe for Steaming Broccoli in Instant Pot.
- On Stovetop Pot - In a large covered pot, cook broccoli in a small amount of boiling water for about 2 minutes or until crisp-tender. Drain and rinse with cold water. Then transfer it to a paper towel-lined bowl to fully dry.
Make Dressing:
- Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves. Set aside.
Toss:
- Then add the cooked broccoli, pumpkin seeds into the dressing and toss well until evenly coated.
- Refrigerate this salad for at least 1 hour so that broccoli gets a chance to soak in some of the dressing and adds more flavor to the salad!
Notes
Tips & Variations
- Other Veggies: You can also add vegetables of your choice, like bell pepper, carrots, cucumber, red cabbage, and mixed salad greens, to make this salad more nutritious.
- Remove excess moisture: Pat dry the steamed broccoli well using a paper towel, so moisture doesn't water down the dressing.
- No Greek Yogurt: If you don't have greek yogurt at home, take regular yogurt and pour it into a muslin cloth and drain the whey for 30 minutes above the kitchen sink to make hung yogurt. You can substitute greek yogurt with sour cream or mayonnaise.
- Store-bought Dressing: You can replace the homemade dressing with store-bought coleslaw dressing if desired.
- Cheese: Add some cheese to this broccoli and dill salad if desired.
Nutrition
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Anonymous
Very good! I added a little bit more lemon juice for the fact my greek yogurt was really thick. I adjusted the salt and pepper accordingly.
Bhavana Patil
Awsome, I am glad you liked it.