Greek Yogurt Broccoli Salad {light, fresh and perfect for summer! }

This is one of those salads that disappears faster than you think. Creamy Greek yogurt sauce, crunchy broccoli, sweet raisins, salty turkey bacon and nutty sunflower seeds come together for the best combination of sweet and salty. Every time I bring this to a barbecue or potluck, someone asks me for the recipe before the meal is over.

I love that it’s rich in flavor but actually packed with fresh, nutrient-dense ingredients. You can take it to lunch early, take it to a picnic, or head out for a nice family dinner. I can’t count how many times I’ve done this and I still never get tired of it!

It also keeps beautifully in the refrigerator, so it’s great for meal prep. My kids love the sweetness of the raisins, and I love that everyone can have a big serving of veggies without any hassle. It’s fresh, colorful, crunchy, and honestly one of my favorite summer salads, perfect all season long.

Here are some quick tips to help your broccoli salad come out crunchy, tender, and perfectly seasoned every time.

• Change vegetables: If you don’t like broccoli, you can swap it out for cauliflower, kale, or chopped Brussels sprouts.
• Cut the broccoli into small pieces: Cut the florets into bite-sized pieces so the salad is easy to eat and everything is coated with the dressing.
• Soften onions if needed: If you want a milder flavor, soak the red onions in ice water for 15 to 20 minutes.
• Cook bacon until crispy: Turkey bacon tastes best when added to salads after being cooked until crispy and cooled completely.
• Adjust the broccoli texture: Use raw broccoli to crush, or blanch it for 1 to 2 minutes for a tender-crisp texture.

Follow these simple steps to bring everything together.

1. Prepare broccoli and vegetables

Cut broccoli into florets and dice red onion.

2. Make the Creamy Yogurt Sauce

Stir together yogurt, vinegar, honey, celery seed, salt and pepper. Adjust sweetness or acidity as desired.

Pro tip: If you want a little extra zip, add a small spoonful of Dijon mustard.

3. Stir and refrigerate

Mix the broccoli, onions and raisins with the dressing and refrigerate for 15 to 30 minutes to allow the flavors to meld.

Pro tip: Cooling will also soften the broccoli slightly for a better texture.

4. Add the final mix-in

Add crispy bacon and sunflower seeds just before serving to keep them crunchy.

Here are the best ways to customize your salad and keep it delicious.

• Swap seeds or nuts: Try using pumpkin seeds, almonds, pecans, cashews, walnuts or pine nuts for extra texture.
• Change fruit: Use grapes, dried cranberries, chopped apples, pomegranate seeds, dried apricots or cherries.
• Add cheese: Sharp cheddar, feta, goat cheese, blue cheese or Parmesan all add delicious flavor.
• Custom dressing: Use half mayonnaise and half plain Greek yogurt, plain yogurt, sour cream, or mixed cheese for a creamier dressing.
• Make it vegetarian: Use dairy-free yogurt and vegan bacon, or skip the bacon altogether.
• Strengthen vegetables: Add chopped carrots, chopped celery, cauliflower, kale, spinach or green onions.
• Add spices and herbs: You can also add Dijon mustard, paprika, herbs, garlic powder, onion powder, or any other seasoning you like.
• Make it lighter: Use fresh grapes instead of dried fruit, cut back on sweetener, opt for turkey bacon or center-cut bacon, and use less seasoning. The broccoli doesn’t need to be coated very thickly. You can also make a sugar-free version using pure maple syrup or stevia/monk fruit.
• Vinegar exchange: White vinegar, rice vinegar, or lemon juice can also be used in place of apple cider vinegar.

Here are some delicious dishes that pair perfectly with broccoli salad.

Here’s how to keep your broccoli salad fresh.

• Shop: Separate salad and dressing for best texture.
• Leftovers: Once blended, leftovers will keep for 2 to 3 days, perfect for preparing lunches.