Hey there, broccoli lovers! If you think this humble green veggie is just for steaming, get ready to have your mind blown. We’ve gathered 33 incredibly creative broccoli salad recipes that transform this nutritious staple into spectacular dishes perfect for potlucks, quick lunches, or family dinners. From creamy classics to bold new flavor combinations, these recipes will make broccoli the star of your table. Let’s dive in!
Sweet and Tangy Broccoli Salad with Dried Cranberries
Oh, the humble broccoli—forever destined to be steamed into submission or drowned in cheese sauce until it waves a white flag. But today, we’re giving this cruciferous underdog a glamorous makeover that’ll have even the pickiest eaters begging for seconds. This sweet and tangy broccoli salad with dried cranberries is about to become your new potluck superstar, proving that raw broccoli can absolutely slay when dressed to impress.
Ingredients
Broccoli – 4 cups
Mayonnaise – ½ cup
Apple cider vinegar – 2 tbsp
Honey – 2 tbsp
Dried cranberries – ½ cup
Red onion – ¼ cup
Sunflower seeds – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Chop 4 cups of broccoli florets into bite-sized pieces, making sure to include some of the tender stems for extra crunch.
2. Thinly slice ¼ cup of red onion into half-moons for distribution without overwhelming bites.
3. In a large mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, and 2 tablespoons honey until completely smooth and emulsified.
4. Add the chopped broccoli and sliced red onion to the dressing mixture, tossing thoroughly to coat every piece.
5. Stir in ½ cup dried cranberries and ¼ cup sunflower seeds, distributing them evenly throughout the salad.
6. Season with ½ teaspoon salt and ¼ teaspoon black pepper, mixing gently to incorporate the seasoning.
7. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow the flavors to meld and the broccoli to slightly soften while maintaining its crunch.
8. Give the salad one final toss before serving to redistribute any settled dressing.
Look at that glorious transformation—the broccoli stays satisfyingly crisp while soaking up the sweet-tangy dressing, creating the perfect textural party in your mouth. The cranberries plump up into little bursts of sweetness that play beautifully against the savory crunch of sunflower seeds, making this salad equally at home beside grilled chicken or as the star of your next picnic spread.
Lemon Herb Broccoli Salad with Chickpeas
Brace yourselves, salad skeptics—this isn’t your sad desk lunch from 2012. This vibrant lemon herb broccoli salad with chickpeas is about to become your crunchy, zesty, protein-packed obsession that actually makes you excited to eat your greens (no bribes required).
Ingredients
Broccoli – 1 large head
Chickpeas – 1 (15 oz) can
Lemon – 1
Olive oil – ¼ cup
Garlic – 2 cloves
Fresh parsley – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Chop the broccoli into small, bite-sized florets (about 1-inch pieces).
3. Drain and rinse the chickpeas thoroughly in a colander, then pat completely dry with paper towels—this ensures they’ll get crispy instead of steaming.
4. Toss broccoli florets and dried chickpeas with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on the baking sheet.
5. Roast for 20-25 minutes until broccoli edges are lightly charred and chickpeas are golden and crisp, shaking the pan halfway through for even browning.
6. While roasting, zest the entire lemon and juice it into a small bowl, removing any seeds.
7. Mince 2 cloves of garlic and finely chop ¼ cup fresh parsley.
8. Whisk remaining 2 tablespoons olive oil, lemon zest, lemon juice, and minced garlic in a large serving bowl to create the dressing.
9. Immediately transfer the hot roasted broccoli and chickpeas from the oven into the dressing bowl—the warmth helps the flavors absorb deeply.
10. Toss everything vigorously to coat evenly, then stir in the fresh parsley.
11. Let the salad rest for 5 minutes before serving to allow flavors to meld. Marvel at the glorious contrast of tender-crisp broccoli against those satisfyingly crunchy chickpeas, all zipped up with that bright lemon-garlic punch. Try piling it over quinoa for a hearty grain bowl, or stuff it into a pita with feta for a lunch that’ll make your coworkers genuinely jealous.
Asian-Inspired Broccoli Salad with Sesame Ginger Dressing
Ever find yourself staring at that sad bag of broccoli in your fridge, wondering if it’s destined for anything more exciting than a sad side dish? Enter this Asian-inspired broccoli salad, here to rescue your taste buds from the mundane with a sesame ginger dressing that’s basically a flavor party in a bowl. Trust me, this isn’t your average veggie platter—it’s crunchy, zesty, and so addictive, you might just forget there’s actual nutrition involved.
Ingredients
- Broccoli – 1 large head
- Sesame oil – 2 tbsp
- Rice vinegar – 1 tbsp
- Soy sauce – 1 tbsp
- Fresh ginger – 1 tsp, grated
- Garlic – 1 clove, minced
- Sesame seeds – 1 tbsp
Instructions
- Chop the broccoli into small, bite-sized florets, discarding the tough stems.
- In a large mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, and minced garlic until fully combined.
- Add the broccoli florets to the dressing and toss thoroughly to coat every piece evenly.
- Let the salad sit at room temperature for 10 minutes to allow the flavors to meld and the broccoli to slightly soften.
- Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently, until they turn golden brown and fragrant.
- Sprinkle the toasted sesame seeds over the dressed broccoli and toss once more to distribute.
- Chill the salad in the refrigerator for at least 15 minutes before serving to enhance the crisp texture.
Brace yourself for a crunch that’s downright satisfying, paired with a tangy, umami-rich dressing that clings to every floret. Serve it alongside grilled chicken for a complete meal, or pile it high on a toasted baguette for an unexpected twist—either way, it’s a veggie victory you’ll want to repeat.
Broccoli and Apple Salad with Poppy Seed Vinaigrette
Venture beyond boring salads with this crunchy, sweet, and tangy masterpiece that’s basically a party in a bowl—your taste buds will thank you, and your lunchbox will never be the same! Broccoli and crisp apples join forces with a zesty poppy seed vinaigrette, creating a dish that’s as refreshing as it is ridiculously easy to whip up. Trust me, this isn’t your grandma’s salad (unless your grandma is a flavor genius).
Ingredients
Broccoli – 4 cups
Apple – 1 large
Olive oil – ¼ cup
Apple cider vinegar – 2 tbsp
Honey – 1 tbsp
Poppy seeds – 1 tsp
Salt – ½ tsp
Instructions
1. Chop 4 cups of broccoli into small, bite-sized florets, discarding the tough stems. (Tip: Smaller pieces mean better dressing coverage and easier eating!)
2. Core and dice 1 large apple into ½-inch cubes, leaving the skin on for extra color and nutrients.
3. In a large mixing bowl, whisk together ¼ cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp poppy seeds, and ½ tsp salt until fully combined and slightly thickened.
4. Add the chopped broccoli and diced apple to the bowl with the dressing.
5. Toss everything together for 1–2 minutes, ensuring every piece is evenly coated with the vinaigrette. (Tip: Let it sit for 10 minutes before serving to allow the flavors to meld and the broccoli to slightly soften.)
6. Chill the salad in the refrigerator for at least 20 minutes to enhance the crispness and marry the flavors. (Tip: For peak freshness, serve within 4 hours to keep the apples from browning.)
Did you just make salad exciting? The broccoli stays satisfyingly crunchy against the juicy apple bites, while the poppy seeds add a subtle pop and the vinaigrette brings a sweet-tangy kick that’s downright addictive. Serve it alongside grilled chicken for a hearty meal or pack it for a picnic—it’s the side dish that might just steal the spotlight.
Mediterranean Broccoli Salad with Olives and Feta
Hang onto your forks, folks, because this isn’t your grandma’s broccoli salad—unless your grandma is a sun-kissed Mediterranean goddess who pairs her greens with briny olives and crumbly feta. We’re ditching the mayo-heavy versions for a zesty, vibrant dish that’s as refreshing as a dip in the Aegean Sea (minus the travel costs). Get ready to transform that humble broccoli into the star of your next picnic or weeknight dinner!
Ingredients
Broccoli – 1 large head
Olive oil – ¼ cup
Lemon juice – 2 tbsp
Garlic – 2 cloves, minced
Kalamata olives – ½ cup, pitted
Feta cheese – ¾ cup, crumbled
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F.
2. Chop the broccoli into bite-sized florets, discarding the tough stems.
3. Toss the broccoli florets with 2 tablespoons of olive oil, salt, and black pepper in a large bowl.
4. Spread the broccoli in a single layer on a baking sheet lined with parchment paper.
5. Roast the broccoli for 18–20 minutes, until the edges are crispy and lightly browned.
6. Remove the baking sheet from the oven and let the broccoli cool for 10 minutes.
7. Whisk together the remaining 2 tablespoons of olive oil, lemon juice, and minced garlic in a small bowl.
8. Tip: For maximum flavor, let the dressing sit for 5 minutes to allow the garlic to infuse.
9. Combine the roasted broccoli, Kalamata olives, and crumbled feta in a large serving bowl.
10. Pour the dressing over the broccoli mixture and toss gently to coat everything evenly.
11. Tip: Use a spatula to fold in the feta carefully—this keeps it from turning into a mushy mess.
12. Chill the salad in the refrigerator for at least 15 minutes before serving.
13. Tip: If you’re short on time, pop it in the freezer for 5 minutes instead—just don’t forget it!
14. Give the salad a final toss and adjust seasoning if needed.
Zesty, crunchy, and unapologetically bold, this salad delivers a satisfying bite with every forkful. The roasted broccoli adds a smoky depth that plays perfectly against the salty feta and tangy olives. Serve it alongside grilled chicken or stuff it into a pita for a lunch that’ll make your taste buds do a happy dance!
Broccoli Slaw with Honey Mustard Dressing
Kick your boring salad days to the curb, because this isn’t your grandma’s slaw—unless your grandma is a total flavor rebel who swaps mayo for a sweet-tangy honey mustard situation that’ll make your taste buds do a happy dance. We’re talking crunchy, vibrant broccoli slaw that comes together faster than you can say “second helping” and disappears even quicker. Get ready to meet your new potluck superstar that secretly requires zero cooking skills but earns you all the culinary cred.
Ingredients
Broccoli Slaw Mix – 1 (12 oz) bag
Honey – ¼ cup
Dijon Mustard – 3 tbsp
Apple Cider Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Salt – ½ tsp
Black Pepper – ¼ tsp
Instructions
1. Place the entire 12 oz bag of broccoli slaw mix into a large mixing bowl.
2. In a separate medium bowl, combine ¼ cup honey and 3 tbsp Dijon mustard, whisking vigorously for 30 seconds until completely smooth. Tip: If your honey is thick, microwave it for 10 seconds to make mixing easier.
3. Add 2 tbsp apple cider vinegar to the honey-mustard mixture, whisking for another 15 seconds until incorporated.
4. Slowly drizzle in 2 tbsp olive oil while continuously whisking to create an emulsified dressing.
5. Whisk in ½ tsp salt and ¼ tsp black pepper until evenly distributed throughout the dressing.
6. Pour the completed dressing over the broccoli slaw in the large bowl.
7. Using tongs or two large spoons, toss the slaw for 1-2 minutes until every strand is evenly coated with dressing. Tip: Tossing from the bottom up ensures no dry spots remain.
8. Let the dressed slaw rest at room temperature for 10 minutes to allow the flavors to meld and the broccoli to slightly soften.
9. Give the slaw one final toss before serving to redistribute any dressing that may have settled. Tip: For best texture, serve within 2 hours—the slaw stays crisper than if refrigerated overnight.
Heavenly doesn’t begin to describe the satisfying crunch that gives way to the sweet-tangy dressing clinging to every colorful strand. That honey mustard magic somehow makes broccoli taste like it’s celebrating, with a brightness that cuts through richer dishes perfectly. Try piling it on pulled pork sandwiches or alongside grilled chicken for a meal that’ll have everyone asking for your “secret” recipe.
Spicy Sriracha Broccoli Salad with Roasted Peanuts
Yikes, are you tired of boring broccoli that tastes like punishment? This spicy sriracha broccoli salad is about to become your new crunchy obsession—it’s the vegetable dish that actually makes you forget you’re eating vegetables. Get ready for flavor fireworks that’ll have you sneaking bites straight from the bowl!
Ingredients
Broccoli – 1 large head
Olive oil – 2 tbsp
Sriracha – 3 tbsp
Honey – 1 tbsp
Lime juice – 2 tbsp
Roasted peanuts – ½ cup
Salt – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Chop the broccoli into bite-sized florets, making sure they’re all roughly the same size for even cooking.
3. Toss the broccoli florets with olive oil and salt until evenly coated.
4. Spread the broccoli in a single layer on the prepared baking sheet.
5. Roast for 18-20 minutes until the edges are crispy and lightly browned.
6. While the broccoli roasts, whisk together sriracha, honey, and lime juice in a large bowl.
7. Let the roasted broccoli cool for 5 minutes before adding to the dressing—this prevents it from getting soggy.
8. Toss the warm broccoli with the spicy dressing until every piece is coated.
9. Roughly chop the roasted peanuts for better texture distribution.
10. Sprinkle the chopped peanuts over the dressed broccoli just before serving to maintain their crunch.
11. Serve immediately or refrigerate for up to 2 hours—the flavors actually get better as they mingle.
Oh my goodness, the contrast between the charred, tender broccoli and the crunchy peanuts is pure texture heaven. That sweet-heat sriracha glaze clings to every nook and cranny, making this salad dangerously addictive straight from the fridge or piled high on grilled chicken for a next-level dinner.
Citrus Infused Broccoli Quinoa Salad
Unbelievably, this isn’t your grandma’s sad broccoli salad—this vibrant bowl of sunshine will make you forget you’re eating something actually good for you. Citrus Infused Broccoli Quinoa Salad is here to rescue your lunch routine from monotony with zesty flair and enough crunch to keep things interesting. Let’s turn that boring broccoli into the life of the party!
Ingredients
Broccoli – 1 large head
Quinoa – 1 cup
Orange – 1 large
Lemon – 1
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. Combine rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat, fluff with a fork, and let it cool completely to room temperature (about 20 minutes).
5. While quinoa cools, chop 1 large head of broccoli into small florets, discarding the tough stems.
6. Zest the entire orange and lemon using a microplane, being careful to avoid the bitter white pith.
7. Juice the zested orange and lemon into a small bowl, straining out any seeds.
8. Whisk 3 tbsp olive oil into the citrus juice until fully emulsified.
9. Add 1 tsp salt and ½ tsp black pepper to the dressing and whisk again to combine.
10. In a large mixing bowl, combine cooled quinoa, broccoli florets, and all citrus zest.
11. Pour the dressing over the quinoa mixture and toss thoroughly until everything is evenly coated.
12. Let the salad rest for 10 minutes to allow the broccoli to slightly soften in the citrus dressing.
Dazzlingly fresh and satisfyingly crunchy, this salad delivers bright citrus notes that dance with the earthy quinoa and crisp broccoli. The texture combo—chewy grains meeting raw veggie crunch—makes every bite interesting. Try serving it alongside grilled chicken or stuffing it into pita pockets for a portable lunch that’ll make your coworkers jealous!
Balsamic Roasted Broccoli and Beet Salad
Oh, the humble beet and broccoli—two vegetables that usually play backup singers in the culinary world, but today, they’re headlining this rockstar salad. Forget everything you thought you knew about boring veggie sides, because we’re about to roast them into sweet, caramelized submission with a balsamic glaze that’ll make your taste buds do a happy dance. This isn’t just a salad; it’s a flavor revolution in a bowl, ready to convert even the most stubborn veggie skeptics at your table.
Ingredients
Broccoli – 1 head
Beets – 3 medium
Olive oil – 2 tbsp
Balsamic vinegar – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel the beets and chop them into ½-inch cubes.
3. Cut the broccoli into bite-sized florets.
4. Place the chopped beets and broccoli on a large baking sheet.
5. Drizzle the vegetables with 2 tablespoons of olive oil.
6. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper over the vegetables.
7. Toss everything with your hands until evenly coated.
8. Spread the vegetables in a single layer on the baking sheet.
9. Roast for 25 minutes at 400°F.
10. Remove the baking sheet from the oven.
11. Drizzle ¼ cup of balsamic vinegar over the roasted vegetables.
12. Toss gently to coat everything in the vinegar.
13. Return the baking sheet to the oven.
14. Roast for another 5 minutes at 400°F.
15. Remove from the oven and let cool for 5 minutes.
16. Transfer the roasted vegetables to a serving bowl.
Seriously, the contrast between the crispy-edged broccoli and the tender, jewel-like beets is pure magic. That balsamic reduction creates this gorgeous sticky-sweet glaze that clings to every nook and cranny, making each bite an explosion of savory-sweet perfection. Try serving it warm over creamy polenta or alongside grilled chicken for a meal that’ll have everyone asking for the recipe.
Broccoli and Avocado Salad with Lime Dressing
A salad so fresh it practically does a little dance in your mouth—this broccoli and avocado combo with zesty lime dressing is the crunchy, creamy, tangy hero your lunchbox has been dreaming of. It’s the kind of no-fuss, flavor-packed situation that makes you wonder why you ever settled for sad desk salads, and it comes together faster than you can say “more avocado, please.” Trust me, your taste buds will throw a party, and everyone’s invited.
Ingredients
Broccoli – 4 cups
Avocado – 1 large
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Chop 4 cups of broccoli into small, bite-sized florets, ensuring they’re all roughly the same size for even texture. 2. Dice 1 large avocado into ½-inch cubes, working quickly to prevent browning—tip: squeeze a bit of the lime juice over the avocado right after dicing to keep it vibrant green. 3. In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until fully emulsified. 4. Combine the broccoli and avocado in a large mixing bowl. 5. Pour the dressing over the broccoli and avocado mixture. 6. Toss everything gently but thoroughly with a large spoon or your hands to coat every piece evenly—tip: if the broccoli seems too firm, let the salad sit for 10 minutes to soften slightly from the acid in the dressing. 7. Taste and adjust seasoning if needed, but avoid over-mixing to keep the avocado from turning mushy. 8. Transfer the salad to a serving dish and enjoy immediately for the best texture—tip: for a fun twist, serve it in crispy lettuce cups or alongside grilled chicken for a heartier meal. Marvel at how the crisp broccoli mingles with the buttery avocado, all zipped up by that tangy lime dressing—it’s a texture party where crunch and creaminess are the guests of honor. Try piling it onto toasted sourdough for an open-faced sandwich that’s basically summer on a slice, or fold it into a wrap for a lunch that’s anything but boring.
Broccoli Cauliflower Salad with Dijon Vinaigrette
Zesty and vibrant, this broccoli cauliflower salad is about to become your new crunchy obsession. Who knew these humble cruciferous veggies could throw such a flavor party when dressed in a tangy Dijon vinaigrette? Get ready to ditch boring salads forever—this one’s got personality for days.
Ingredients
Broccoli – 4 cups
Cauliflower – 4 cups
Dijon mustard – 2 tbsp
Olive oil – ¼ cup
Lemon juice – 2 tbsp
Honey – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Chop 4 cups of broccoli into bite-sized florets, discarding the tough stems.
2. Chop 4 cups of cauliflower into similar-sized florets for even texture.
3. Steam the broccoli and cauliflower together for 4 minutes until bright green and slightly tender but still crisp.
4. Immediately transfer the steamed vegetables to an ice bath for 2 minutes to stop the cooking process and lock in crunch.
5. Drain the vegetables thoroughly and pat dry with paper towels to prevent a watery salad.
6. In a small bowl, whisk together 2 tablespoons Dijon mustard and ¼ cup olive oil until emulsified.
7. Add 2 tablespoons lemon juice, 1 tablespoon honey, ½ teaspoon salt, and ¼ teaspoon black pepper to the dressing, whisking vigorously for 30 seconds.
8. Pour the Dijon vinaigrette over the broccoli and cauliflower in a large mixing bowl.
9. Toss everything together until every floret is evenly coated with dressing.
10. Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld.
Kick back and admire your masterpiece—this salad delivers a satisfying crunch with every bite, balanced by the zesty, slightly sweet tang of that Dijon vinaigrette. Try serving it alongside grilled chicken or stuffing it into pita pockets for a lunch that’s anything but ordinary.
Broccoli Grape Salad with Balsamic Glaze
Venture into the world of salads that refuse to be boring—this broccoli grape combo with balsamic glaze is the crunchy, sweet, and tangy party your taste buds have been RSVP-ing to all year. It’s the kind of dish that makes you forget you’re eating something healthy, mostly because it’s too busy being delicious. Trust me, your picnic spread or weeknight dinner just got a major upgrade.
Ingredients
Broccoli – 4 cups
Red grapes – 1 cup
Balsamic vinegar – ¼ cup
Honey – 2 tbsp
Olive oil – 1 tbsp
Slivered almonds – ½ cup
Instructions
1. Chop 4 cups of broccoli into small, bite-sized florets.
2. Halve 1 cup of red grapes and set them aside.
3. Toast ½ cup of slivered almonds in a dry skillet over medium heat for 3–5 minutes, stirring constantly, until golden and fragrant—this enhances their nutty flavor.
4. In a small saucepan, combine ¼ cup balsamic vinegar, 2 tbsp honey, and 1 tbsp olive oil.
5. Bring the balsamic mixture to a boil over medium-high heat, then reduce to a simmer and cook for 5–7 minutes, until it thickens enough to coat the back of a spoon.
6. Let the glaze cool for 2 minutes to avoid wilting the broccoli.
7. In a large bowl, toss the broccoli, grapes, and toasted almonds together.
8. Drizzle the balsamic glaze over the salad and mix thoroughly to coat every piece evenly—this ensures each bite is perfectly balanced.
9. Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld.Finally, this salad delivers a satisfying crunch from the broccoli and almonds, paired with juicy bursts of grape and a glossy, sweet-tart glaze. Serve it alongside grilled chicken for a hearty meal, or scoop it into lettuce cups for a light, handheld treat. It’s the kind of vibrant dish that turns skeptics into broccoli believers.
Broccoli Corn Salad with Cilantro Lime Dressing
Dare we say this is the salad that will finally convert your broccoli-hesitant family members? This vibrant, crunchy broccoli corn salad with its zesty cilantro lime dressing is about to become your new potluck superstar—it’s so fresh and flavorful, even the pickiest eaters might ask for seconds.
Ingredients
Broccoli – 4 cups
Corn – 2 cups
Cilantro – ½ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Honey – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Chop 4 cups of broccoli into small, bite-sized florets.
2. Steam the broccoli florets for 3 minutes until bright green but still crisp.
3. Immediately transfer the steamed broccoli to an ice water bath for 2 minutes to stop the cooking process.
4. Drain the broccoli thoroughly and pat dry with paper towels.
5. Combine 2 cups of corn with the cooled broccoli in a large mixing bowl.
6. Finely chop ½ cup of fresh cilantro leaves, avoiding the stems.
7. Whisk together 3 tablespoons of lime juice, 2 tablespoons of olive oil, and 1 tablespoon of honey in a small bowl.
8. Add 1 teaspoon of salt and ½ teaspoon of black pepper to the dressing mixture.
9. Pour the dressing over the broccoli and corn mixture.
10. Toss everything together until evenly coated.
11. Refrigerate the salad for at least 30 minutes to allow flavors to meld.
12. Give the salad one final toss before serving.
Perfectly crisp broccoli mingles with sweet corn in this vibrant salad, creating a texture party in every bite. The zesty cilantro lime dressing adds a bright, tangy kick that makes this dish irresistible straight from the fridge. Try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb lunch that’s anything but boring.
Conclusion
Versatile and vibrant, these 33 broccoli salad recipes prove this humble veggie can be the star of any meal. We hope you found inspiration to try something new in your kitchen! Share your favorite recipe in the comments below, and don’t forget to pin this collection to your Pinterest boards for easy reference. Happy cooking!
