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Broccoli Apple Salad Recipe

July 21, 2019   26 Comments

Broccoli apple salad is the perfect salad that you can make on your day off and then eat all week?

Broccoli Apple Salad Recipe

This is a go-to recipe for me that keeps me away from far less healthy choices. When it is hot, you want something cold to eat (and ice cream is too easy!).

Lettuce tends to melt in the fridge after you put a dressing on it and other salads that include parsley, basil, or avocado can become OLD very quickly. There is nothing as gross as an old salad.

But, if you use heartier fruits and vegetables you can make LARGE salads that you can munch on all week. This salad uses broccoli, carrots, and apples and it is so yummy that my husband ate it instead of the cheesecake.

I’m not kidding.

The dressing is a combination of Greek yogurt and mayonnaise which I find tastes a bit better than only using yogurt. If you really love mayonnaise, you will find this lighter than your regular salad which is a good thing in the summer. The lemon juice in the dressing ensures that the apples don't turn brown.

I have been using Greek yogurt or plain yogurt in a few of my favorite salad recipes including Potato Salad made with Cauliflower and raw kale Caesar salad. It works brilliantly because it has a nice sour tang and a lovely creaminess for far fewer calories than mayo.

This broccoli apple salad is exactly the kind of food that I desire on a hot summer day – cool, crunchy, and good for me. I don’t understand people who can eat hamburgers when the sun is beating down and sweat is pouring down their backs. They seem so heavy.

Make this, eat it all, make it again, repeat. You will fill yourself with veggies and enjoy doing it!!

Let me know what you think of this salad. I hope it becomes a staple in your house.

Broccoli Apple Salad Recipe

2.7 from 43 reviews

Makes 6 servings

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Ingredients

2 pounds broccoli florets, chopped
1 large carrot, peeled and shredded
½ red onion, diced
1 large apple, finely chopped
¼ cup raisins

Instructions

Dressing:
¾ cup non-fat Greek yogurt (5.3 ounces works)
¼ cup mayonnaise
2 tablespoons fresh lemon juice
salt and pepper to taste

In a large bowl mix together broccoli, carrot, onion, apple, and raisins. In a small bowl, whisk together yogurt, mayonnaise, and lemon juice.

Pour dressing onto salad and adjust seasonings. Enjoy now or keep in the fridge for up to one week.

Nutrition Facts

For one cup =153 calories, 3.9 g fat, 0.5 g saturated fat, 27.1 g carbohydrates, 14.0 g sugar, 6.3 g protein, 6.0 g fiber, 153 mg sodium, 3 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Potato Salad Made With Cauliflower

I know how hard it is to believe that you could make potato salad with cauliflower salad but hear me out....

Raw Kale Caesar Salad

Raw kale Caesar salad will change your mind about romaine lettuce being the king of Caesars....

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26 Comments:

I have been making a salad like this for years but It has morphed over time. Instead of the yogurt and mayo I use Marzetti LowFat Slaw dressing. Not all stores carry it'll but it only has 1.5 g of fat per serving and tastes as good as the original.

I've added chopped nuts to it too.

This looks like the salad of my dreams! I can't wait to make it.

Love this salad! I throw in leftover chicken or turkey and some walnuts and make it a meal.

How big is a serving?

@Morgan - about 8 ounces or one cup. Thanks for your question!

Is that plain Greek yogurt ?

@Berna - yes it is!

Do you use reamayonaise or light? Can't wait to try this salad.

Love this! I pulsed the broccoli, carrot and apple in the food processor to make it more of a slaw. Left out the raisins and added some crushed walnuts. Yum! Thanks for sharing the recipe.

I would like a vegan option for this salad as I don't do dairy at all any more.

Can I microwave the broccoli for a few minutes first if I am using frozen broccoli, or do you make it uncooked?

@Terri - I use real mayo as it is just a little bit. Thanks for your question!

@Sheila - I think frozen broccoli would be a mistake because the salad needs a good CRUNCH! Thanks for your question!

I make it, love it, repeat, eat some more.

My only difference is I leave out the raisins and then it is "free" on WW. I also just put the lemon juice on it to keep it fresh and when I go to eat it I put on Bolthouse yogurt dressing. It's great! Thanks for the recipe!

I seem to recall you posting a similar recipe last year. I loved it. I also forgot about it. So thanks for posting this. A great addition to my lunches.

How many points in a cup.

@Heidi - I think I posted this 2 years ago. I do repost recipes when they are a hit! I get new readers every month so they may not know about my best stuff. Thanks for your comment!

For those who are on Weight Watchers, a couple of small adjustments brings it down to 0 SP: Instead of mayonnaise use Walden Farms Amazin' Mayo (from Amazon) and skip the raisins. The salad is still delicious.

OK, THAT WAS GREAT, I JUST BROCCLI, RAW OR COOKED, THIS WAS REALLY GOOD, THE APPLES, I SLICED THIN, RES ONION PERFECT & CARROTTS HEALTHY & LOVED WE ALL LOVED THEM. WHAT A GREAT DISH TO SERVE.LOVED THE RAISINS TOO, PERFECT! I TOO USED LOW FAT SALAD DRESSING. EVERYONE LOVED IT! A NEW DISH FOR ALL YEAR ROUND. THANK YOU "SNACK GIRL" BLESSINGS TO ALL ^ BE SAFE. anneippi

This is fabulous! Have made it twice and we all love it. A couple of adjustments. Added chopped cauliflower since my husband loves it and substituted low sugar craisins for raisins. No matter how you make it, it is a crowd pleaser.

I made this today and if I were to make it again, I would cut the amount of broccoli in half and only use a pound. My salad didn't look as creamy as the picture. It was actually rather dry. The only thing I did differently than the recipe was that I used light Miracle Whip instead of mayonnaise, but I don't know that would have made a difference. It was just too much broccoli for my taste for the amount of dressing. I like broccoli but it overpowered the rest of the ingredients.

I'm following up on my original post from two days ago. The salad improved in the two days it's been in the fridge. It has become moister and tastes better since the flavors have blended. I would still use less broccoli than the two pounds called for and let it sit overnight before eating. Thanks for sharing.

How many cups of broccoli is that. I googled it and it said one pound of broccoli would be 6 cups so your recipe would be 12 cups. Hmm have a feeling that is not correct. Help !

I make a salad kind of like this but instead of the raisins I add grapes. So yummy!

@Snack Girl, I made this yesterday but was unsure of the 2 pounds of broccoli was before I trimmed the stems, or after! As it was, I left some of the broccoli out - it was just too much for my bowl. Either way, can you please clarify exactly how much broccoli to use? Thanks!

I had a similar salad in Pennsylvania Dutch Country called Broccoli Cauliflower salad. That one has broccoli and cauliflower (of course!) and all of the ingredients in your recipe, less the apple. But the other also includes bacon and cheese. Thank you for a lighter version that is very satisfying and easier on my tummy. Really liking the apple!

★★★★★

Instead of 2 pounds of broccoli, I use 2 cups of broccoli. 2 cups seems to be the right amount. The broccoli salad is great as a meatless meal or a side dish!

★★★★

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