Summer Recipe: A Lighter Broccoli Salad That Still Tastes Like Summer
Certain recipes just belong in the summer, and this broccoli salad is one of them.
When it’s hot outside, the last thing I want to do is spend an hour standing over the stove. I want something fresh, easy, and ready to grab from the fridge after a workout, a day at the lake, or a night spent grilling with family and friends.
I’ve always loved a good broccoli salad, but most traditional recipes are pretty scarce on protein and loaded with fat from a heavy mayo-based dressing. Since I like my meals to work a little harder for me, I made a couple of simple swaps to make it a little higher in protein and lighten it up without sacrificing the creamy texture and flavor that makes broccoli salad so good.
It’s still the side dish everyone reaches for, just with a little more nutritional value packed into every bite.
Why I Love This Recipe
Summer schedules have a way of filling up fast. Between vacations, cookouts, soccer games, weekends at the lake, and everything else this season brings, it’s easy to reach for whatever is convenient.
Having a few recipes prepped ahead of time makes eating well so much easier.
This broccoli salad comes together in about 10 minutes, requires zero cooking, and pairs perfectly with grilled chicken, burgers, steak, pulled pork, or fish. It’s also one of those recipes that somehow tastes even better the next day, after all the flavors have had time to come together.
The simple swap of replacing some of the mayonnaise with plain nonfat Greek yogurt keeps the dressing creamy while adding a little extra protein and cutting back on some of the fat. It’s a small change, but one that adds up over time.
Make It Your Own
Swap the goat cheese for feta if that’s what you have on hand.
Add sliced almonds, sunflower seeds, or chopped pecans for extra crunch.
Looking to make it a complete meal? Toss in grilled chicken for an easy, protein-packed lunch.
One of my favorite things about this recipe is that it doesn’t feel like meal prep; it just feels like good summer food.
It’s crisp, refreshing, easy to make ahead, and perfect for everything from backyard barbecues to weekday lunches. I usually make a batch on Sunday, and by Monday it’s somehow even better.
If you give this one a try, let me know what you pair it with. I’d love to hear if you added your own twist, because sometimes the best recipes are the ones that evolve a little every time you make them.
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