Broccoli Salad
This broccoli salad is a hearty, low-carb, keto-friendly salad built from raw broccoli, toasted sunflower seeds, dried cranberries, and a creamy mayo-and-yogurt dressing brightened with lemon. It comes together in one bowl, needs no cooking beyond a quick toast of the seeds, and tastes even better after a couple of hours in the fridge. If you want a filling salad that does not lean on pasta, potatoes, or bread, this is the one to make.
Winter is the time of the year when people usually put on weight. This season just asks you to stay inside and binge. Pies, soups, hearty foods… I get it! That is why I decided to show you a recipe that is great for taking a break from all of that. Personally, I love broccoli and I find it so sad that so many people do not! Because I really wanted to stick to the healthy side of things, I decided to transform the classic broccoli salad into a keto version. While I do not adhere entirely to the keto diet, I feel like a keto meal from time to time is more than welcome.
What goes into this keto broccoli salad
The ingredient list is short, but a few choices do the heavy lifting. Here is what each one brings and how to pick it well:
- Broccoli (6 cups): raw, chopped small. Look for tight, deep-green heads with no yellowing florets. Cutting it into bite-size pieces keeps the salad easy to eat and lets the dressing cling to every crevice.
- Red onion: adds sharpness and color. Slice or dice it fine so it seasons the whole bowl rather than showing up in big bites.
- Sunflower seeds (½ cup): toasted for crunch and a nutty depth. These replace the bacon bits you find in classic broccoli salads.
- Dried cranberries (½ cup): the little pops of sweetness that balance the raw broccoli and the tangy dressing.
- Lettuce (1 small head) and mango (½, chopped): lettuce lightens the texture, and mango brings a soft, fruity sweetness. Note that mango adds natural sugar, so if you are keeping carbs very low, use it sparingly or leave it out.
- Mayo + yogurt (4 Tbsp each): the base of the creamy dressing. Use vegan mayo and unflavored vegan yogurt, or regular mayo and high-fat Greek yogurt, depending on how you eat.
- Olive oil, lemon juice, salt and white pepper: the finishing touches that tie everything together and keep the dressing from feeling heavy.
Tips for getting it right
- Watch the sunflower seeds. They burn easily, so toast them in a dry pan over medium heat and keep them moving. Pull them off the heat the moment they smell nutty and turn light golden, then let them cool before adding.
- Chop the broccoli small. Since it goes in raw, smaller florets are more pleasant to bite and soak up more dressing. Big chunks stay stubbornly crunchy and under-seasoned.
- Season the dressing on its own first. Combine the mayo, yogurt, lemon juice, salt and white pepper in a separate bowl and taste it before it touches the salad. It is much easier to adjust the salt and acid there than after everything is mixed.
- Coat evenly. Pour the dressing over the salad and toss until every piece is glossy, so no forkful is dry.
Why this salad works
The magic here is contrast. Raw broccoli gives structure and crunch, the toasted sunflower seeds add a savory, nutty bite, and the dried cranberries drop in little bursts of sweetness. Toasting the seeds is not optional fussiness: dry heat draws out their oils and deepens the flavor, which is what makes them read as a rich topping rather than a plain seed. The creamy mayo-yogurt dressing pulls it all together, while the lemon juice cuts through the richness so the whole bowl stays fresh instead of heavy.
Make-ahead and storage
This salad is a make-ahead dream. After you dress it, cover the bowl and refrigerate it for 1 to 2 hours before serving, then enjoy it cold. I really feel the taste gets better the next day, as all the flavors have time to blend together and everything becomes creamier and tastier. Keep leftovers in an airtight container in the fridge for up to 2 to 3 days; give it a quick toss before serving, since the dressing settles. I would not freeze it, because the raw broccoli and creamy dressing both lose their texture once thawed. If you love having a cold, creamy salad ready to go, you might also like my creamy cauliflower salad or this hearty chickpea salad.
What to serve with broccoli salad
This is filling enough to eat on its own for a light lunch, but it also plays well as a side. Serve it alongside grilled or roasted mains, tuck it into vegan wraps for a portable meal, or set it out next to other cold salads on a buffet table. If you are building a spread, it sits nicely next to a vegan Greek salad or a batch of high-protein salads to round things out.
I am actually planning on eating this again this week, it is so good! If you give it a try, please rate the recipe below and leave a comment telling me how your version turned out, whether you kept the mango in or left it out for a stricter keto bowl. I hope you love it as much as I do!
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Broccoli Salad | Keto / Low Carb
Ingredients
- 6 cups broccoli
- 1 red onion
- ½ cup sunflower seeds
- ½ cup dried cranberries
- 1 head lettuce small
- ½ mango chopped
For the dressing:
- 4 Tbsp mayo vegan or regular
- 4 Tbsp yogurt unflavored vegan or high-fat Greek yogurt
- 2 Tbsp extra virgin olive oil
- salt and white pepper
- ½ lemon juice
Instructions
- Toast the sunflower seeds in a pan. Careful, they burn easily!
- Chop the broccoli, mango, and onion. Transfer into a bowl and mix with the sunflower seeds, cranberries, lettuce and olive oil.
- In a separate bowl combine the mayo with the yogurt, squeeze the lemon juice and season with salt and pepper.
- Pour the dressing over the salad and mix until it’s evenly coated.
- Cover and refrigerate for 1-2 hours.
- Enjoy it cold.
Frequently Asked Questions
Yes, it is built to be a low-carb, keto-friendly salad. Raw broccoli, sunflower seeds, and a creamy mayo-yogurt dressing keep it filling without pasta, potatoes, or bread. If you are keeping carbs very strict, use the mango sparingly or leave it out, since it adds natural sugar, and lean on high-fat Greek yogurt for the dressing.
Absolutely. The recipe is written to go either way, so use vegan mayo and unflavored vegan yogurt instead of regular mayo and high-fat Greek yogurt. Every other ingredient, from the broccoli to the sunflower seeds and cranberries, is already plant-based.
No, the broccoli goes in raw, which gives the salad its crunch and structure. Just chop it into small, bite-size florets so it is easy to eat and the dressing can coat every piece. The only thing you toast is the sunflower seeds.
Toast them in a dry pan over medium heat and keep them moving so they heat evenly. They burn easily, so pull them off the heat the moment they smell nutty and turn light golden. Let them cool before adding them to the salad.
Yes, and it is actually better for it. Dress the salad, cover it, and refrigerate for 1 to 2 hours before serving so the flavors blend. It keeps in an airtight container in the fridge for 2 to 3 days; just give it a quick toss before serving since the dressing settles.
Freezing is not recommended. Both the raw broccoli and the creamy mayo-yogurt dressing lose their texture once thawed, turning watery and soft. This salad is best made fresh and enjoyed cold within a few days.
Finally a vegan salad that’s both filling and super tasty, yum!