Mediterranean Low-Carb Broccoli Salad Recipe
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.
- 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
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
- 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.
- 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.
- Dress salad: Pour the prepared dressing over the salad mixture and stir well to coat all the ingredients evenly with the dressing.
- 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.
- 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
