From time to time, we like to change up classic recipes with alternative ingredients that still pay homage to the original, but either offer a new layer of flavor or, as in this recipe, offer a lighter version to the classic recipe. Broccoli salad is just one of those classic dishes, something that comes out for holidays or potlucks, but we think this is good enough for everyday eating. Eating a little healthier doesn’t mean we have to lose great flavor, and we’re pretty sure that this one ingredient shake-up will have us coming back for more….
Typically broccoli salad is made with mayonnaise, but recently I found myself grabbing some Greek yogurt instead, just to see if I could still have that creaminess but with something a little healthier, and it worked! Greek yogurt is packed with protein, adding another layer of goodness added to the veggies and fruits in this salad. And it still has that same creaminess that we love with the original recipe! Win-win.
Broccoli salad is a combination of unexpected ingredients. I mean, who would think of mixing broccoli with blueberries and apples?!? Some kind of food magic goes on when these are put together, and we love it. Not only is this a cool side dish, great for dinner or a potluck, but it also makes for a the perfect lunch; we will throw this into a mason jar (mason jar meals are so popular right now) and pack it along for a healthy mid-day meal. It’s hard to resist so much goodness packed into one bowl!
No Mayo Broccoli And Blueberry Salad
- 1 large head broccoli, cut into 1-inch pieces
- 1 cup blueberries
- ½ cup dried cranberries
- 3 tablespoons almonds, chopped or slivered
- 1 large apple, cored and cut into 1-inch pieces
- ½ small red onion, diced
- 2 teaspoons lemon zest (optional)
- 1 cup plain Greek yogurt
- 3 tablespoons honey
- 1/2 lemon, juiced
- 2 teaspoons apple cider vinegar
- 1 tablespoon water
- In a large bowl, toss diced apple, broccoli, blueberries, cranberries, onion, lemon zest, and almonds.
- In a separate bowl, whisk together yogurt, honey, lemon juice, vinegar, and water. Pour over top of salad and toss to combine. Serve immediately or refrigerate for up to 3 days.
Recipe adapted from Kristine's Kitchen Blog