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 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 either use mayonnaise or Greek yogurt for this broccoli salad recipe. They both are top condiments on Keto and low carb diets. Looking for more keto recipes, then check out my Keto Indian 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. Carrot, cucumbers, cabbage, cauliflower, or peppers can make great additions! You can even add cheese like mozzarella, feta. Get creative!
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.
Broccoli Dill Salad Ingredients
- Broccoli: I have used fresh organic broccoli.
- Dill: I have used fresh finely chopped dill leaves here.
- Greek yogurt or Mayonnaise: I have used greek yogurt in this recipe. Alternately you can use mayonnaise as well.
- Salt and pepper: Season to taste.
- Lemon juice: I have used fresh lemon juice here.
- Nuts: I have used raw pumpkin seeds. Feel free to use nuts of your choice like walnuts, pecans, roasted almonds, sunflower seeds etc.
How to Make Broccoli Dill Salad
Cook Broccoli: Cooking 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 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!
Tips & Variations
- You can also add vegetables of your choices like bell pepper, carrots, cucumber, red cabbage, and mixed salad greens to make this salad more nutritious.
- Dry the cooked broccoli very well using a paper towel, so moisture doesn't water down the dressing.
- If you don't have greek yogurt at home, take regular yogurt and pour it in a muslin cloth and drain the whey for 30 minutes above the kitchen sink.
- You can replace the homemade dressing with store-bought coleslaw dressing if desired.
- Add some cheese if desired to this broccoli and dill salad.
FAQs
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.
Other Indian Broccoli Recipes to try
More healthy summer salads to try
- Avocado Cucumber Salad
- Chickpea Cucumber Salad
- Chickpea Salad with Yogurt dressing
- Moong Dal Carrot Salad
Broccoli Dill Salad Recipe
Equipment
Ingredients
Measuring cup used [1 cup = 250ml]
- 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 - 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 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
- You can also add vegetables of your choices like bell pepper, carrots, cucumber, red cabbage, and mixed salad greens to make this salad more nutritious.
- Dry the cooked broccoli very well using a paper towel, so moisture doesn't water down the dressing.
- If you don't have greek yogurt at home, take regular yogurt and pour it in a muslin cloth and drain the whey for 30 minutes above the kitchen sink.
- You can replace the homemade dressing with store-bought coleslaw dressing if desired.
- You can store this salad in an airtight container in a refrigerator for up to 1 day.
- Add some cheese if desired to this broccoli and dill salad.
Nutrition
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