Broccoli Dill Salad Recipe

5 from 2 votes

This easy creamy Broccoli Salad recipe with dill has the best combination of flavors and great for summer picnics or barbecue.

Course Salad

Cuisine American

Keyword broccoli dill salad, easy broccoli salad recipe, how to make broccoli salad

Diet Keto, Low Carb, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 128kcal

Author Bhavana Patil

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.

Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves. Set aside.

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!

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.