This recipe for broccoli salad without mayo is the same as classic broccoli salad except it swaps mayonnaise for Greek yogurt. It uses all of the traditional mix-ins like bacon, red onions, cranberries, and sunflower seeds.
About the Recipe
This recipe is for a 'lighter' version of broccoli salad that uses Greek yogurt in the dressing. It's still incredibly flavorful and creamy — and nearly impossible to tell the difference from classic broccoli salad!
Broccoli salad is a quick and easy side dish or meal. It's also a great recipe to make ahead of time (up to a few hours or overnight) because the longer it sits the more the flavors marinate.
Here's what you'll need to make this recipe:
- Red onion
- Dried cranberries
- Sunflower seeds
For the dressing:
- Greek yogurt
- Apple cider vinegar
- Garlic powder
- Salt & pepper
See recipe card for quantities.
Step 1: Cook the Bacon
Slice the bacon widthwise into thin strips. Add it to a small skillet over medium high heat and cook, stirring occasionally, until cooked to your desired crispiness. Drain the grease and set aside the bacon on a plate to cool.
Step 2: Make the Dressing
In a small bowl, stir together the dressing ingredients: yogurt, apple cider vinegar, honey, garlic powder, salt & pepper.
Step 3: Make the Salad
Add all of the salad ingredients to a large bowl: cooked bacon, broccoli, red onion, cranberries, and sunflower seeds.
Step 4: Mix
Drizzle the dressing over the salad and toss thoroughly until coated. Add additional honey (for sweetness) or salt & pepper, as desired.
Step 5: Serve
Cover and refrigerate your salad for at least 20 minutes and up to overnight before serving.
This broccoli salad recipe is very versatile! Feel free to leave out ingredients that you don't like or add more of what you love.
Here's a few ingredient notes and popular additions:
Broccoli: be sure to cut your broccoli into small, bite-sized florets so that they're easy to eat.
Yogurt: use full-fat plain (unflavored) Greek yogurt. Non-fat Greek yogurt will also work but tastes less creamy.
Cranberries: swap these out for raisins if preferred.
Apple cider vinegar: white vinegar or white wine vinegar can also be used.
Honey: substitute your favorite sweetener like maple syrup, agave, or plain sugar.
About the Dressing
The dressing for this recipe swaps out mayonnaise for Greek yogurt, keeping it creamy but making this a 'lighter' version of a classic broccoli salad.
With honey for sweetness and apple cider vinegar for tanginess, this dressing is flavorful and slightly sweet. You can also adjust the amount of honey (adding more or less) depending on personal preference.
How to Store Leftovers
- In the fridge: store leftovers in an airtight container in the fridge for up to 3 - 4 days.
- In the freezer: it's not recommended to freeze this recipe as it will change the texture of the salad.
How to Make Broccoli Salad Ahead of Time
This is a great recipe to make ahead of time! The flavors will marinate and strengthen as it sits in the fridge.
Simply make the recipe according to the instructions and then cover and refrigerate it until you'd like to serve it. You can make it a few hours ahead of time or overnight.
Because you can make this recipe a day ahead of time, it's ideal for busy holidays when you need to make a lot of dishes at once.
Frequently Asked Questions
Yes, you can use frozen broccoli. Just be sure to fully thaw and drain the broccoli before adding it to your salad.
No, there's no need to cook broccoli for broccoli salad. The broccoli will marinate and soften in the dressing and because it's chopped bite-sized it's easy to eat.
If you make this recipe, be sure to leave a comment & rating at the bottom of this page!Print