Mediterranean Low-Carb Broccoli Salad Recipe

Introduction

This Mediterranean Low-Carb Broccoli Salad is a refreshing, flavorful dish packed with vibrant ingredients like sun-dried tomatoes, artichoke hearts, and kalamata olives. It’s dressed in a tangy Greek yogurt dressing and makes a perfect light lunch or side for any meal.

Ingredients

• 5 cups broccoli (cut into small florets)
• 1/2 cup artichoke hearts marinated in olive oil (sliced)
• 1/2 cup sun-dried tomatoes in olive oil (roughly chopped)
• 1/2 cup pitted kalamata olives (halved)
• 1/3 cup red onion (diced)
• 1/4 cup roasted salted sunflower seeds
• 2 cups plain nonfat Greek yogurt
• Zest and juice of 1 large lemon
• 4 1/2 teaspoons monk fruit (or granulated sweetener of choice)
• 1 3/4 teaspoons dried oregano
• 1 1/2 teaspoons fresh garlic (minced)
• 1 1/2 teaspoons dried ground basil
• 1 1/2 teaspoons dried ground thyme
• 1 teaspoon sea salt
• Pepper, to taste
• 2 tablespoons oil from the jar of sun-dried tomatoes

Instructions

1. Step 1: In a large bowl, combine the broccoli florets, sliced artichoke hearts, chopped sun-dried tomatoes, halved kalamata olives, diced red onion, and roasted salted sunflower seeds.
2. Step 2: In a medium bowl, whisk together the Greek yogurt, lemon zest and juice, monk fruit sweetener, dried oregano, minced garlic, dried basil, dried thyme, sea salt, pepper, and the oil from the sun-dried tomatoes until smooth and well blended.
3. Step 3: Pour the dressing over the salad mixture and stir thoroughly to coat all the ingredients evenly.
4. Step 4: Cover the salad and refrigerate for at least 2 hours, or up to overnight, to allow the broccoli to absorb the flavors of the dressing.
5. Step 5: Give the salad a good stir before serving and enjoy this vibrant Mediterranean treat.

Tips & Variations

• For added crunch, swap the sunflower seeds with toasted pine nuts or chopped walnuts.
• If you prefer a dairy-free option, substitute the Greek yogurt with a plant-based yogurt alternative.
• Adding a handful of chopped fresh parsley or mint can brighten the flavors further.
• Adjust the amount of sweetener based on your taste preference, or omit it for a more tangy profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting, but the broccoli remains crisp. If the salad thickens after chilling, stir in a little water or lemon juice before serving to loosen the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

It’s best to use fresh broccoli for a crisp texture, but if using frozen, thaw it completely and pat dry to avoid excess moisture making the salad soggy.

Is this salad suitable for meal prep?

Yes, this salad holds up well in the fridge and is ideal for preparing ahead. The flavors intensify over time, making it a convenient, tasty option for several days.

Mediterranean Low-Carb Broccoli Salad Recipe

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4.9 from 140 reviews

This Mediterranean Low-Carb Broccoli Salad combines fresh broccoli florets with vibrant Mediterranean ingredients like marinated artichoke hearts, sun-dried tomatoes, kalamata olives, and roasted sunflower seeds. Tossed in a zesty Greek yogurt dressing flavored with lemon, garlic, and herbs, this salad offers a healthy, flavorful, and refreshing low-carb dish perfect as a side or a light meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Salad Ingredients

• 5 cups broccoli, cut into small florets
• 1/2 cup artichoke hearts marinated in olive oil, sliced
• 1/2 cup sun-dried tomatoes in olive oil, roughly chopped
• 1/2 cup pitted kalamata olives, halved
• 1/3 cup red onion, diced
• 1/4 cup roasted salted sunflower seeds

Dressing Ingredients

• 2 cups plain nonfat Greek yogurt
• Zest and juice of 1 large lemon
• 4 1/2 teaspoons monk fruit sweetener (or granulated sweetener of choice)
• 1 3/4 teaspoons dried oregano
• 1 1/2 teaspoons fresh garlic, minced
• 1 1/2 teaspoons dried ground basil
• 1 1/2 teaspoons dried ground thyme
• 1 teaspoon sea salt
• Freshly ground pepper, to taste
• 2 tablespoons oil from the jar of sun-dried tomatoes

Instructions

1. Mix salad: In a large bowl, combine the broccoli florets, marinated artichoke hearts, chopped sun-dried tomatoes, halved kalamata olives, diced red onion, and roasted salted sunflower seeds. Toss gently to distribute all ingredients evenly.
2. Whisk dressing: In a medium bowl, thoroughly stir together the plain nonfat Greek yogurt, lemon zest and juice, monk fruit sweetener, dried oregano, minced garlic, dried basil, dried thyme, sea salt, freshly ground pepper, and the oil from the sun-dried tomatoes until smooth and well blended.
3. Dress salad: Pour the prepared dressing over the salad mixture and stir well to coat all the ingredients evenly with the dressing.
4. Refrigerate: Cover the salad and refrigerate for at least 2 hours or up to overnight. This resting time allows the broccoli to absorb the flavors of the dressing thoroughly.
5. Serve: After chilling, give the salad a final toss and serve chilled. Enjoy your fresh Mediterranean Low-Carb Broccoli Salad as a light, healthy side or main dish.

Notes

• For best flavor, allow the salad to chill overnight so the broccoli can fully absorb the dressing.
• You can substitute monk fruit sweetener with other granulated sweeteners if preferred.
• If you prefer a creamier dressing, add a little extra Greek yogurt.
• Use the oil from the sun-dried tomatoes to add depth and richness to the dressing.
• This salad keeps well in the refrigerator for up to 2 days but is best fresh.

Keywords: Mediterranean broccoli salad, low-carb salad, Greek yogurt dressing, healthy broccoli recipe, no-cook salad