Dessert

Mediterranean Low-Carb Broccoli Salad Recipe

Name: Mediterranean Low-Carb Broccoli Salad Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Mediterranean
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

ByElena Hart October 9, 2026October 9, 2026

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Introduction

This Mediterranean Low-Carb Broccoli Salad is a vibrant mix of fresh vegetables and bold flavors, perfect for a light lunch or side dish. It combines crisp broccoli with tangy sun-dried tomatoes, olives, and a creamy, herby dressing to create a satisfying, healthy meal.

A large clear glass bowl filled with a creamy broccoli salad showing multiple layers of bright green broccoli florets mixed with white creamy dressing, dark red kidney beans, and small bits of light brown nuts or seeds. Two silver spoons stand inside the bowl, one near the edge and one more centered. Around the bowl, there is a jar with brown sunflower seeds, scattered seeds on a white marbled texture, and two lemon wedges on the right with a white cloth that has yellow stripes. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the broccoli florets, artichoke hearts, sun-dried tomatoes, kalamata olives, red onion, and roasted sunflower seeds. Mix well to distribute the ingredients evenly.
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.

Step 3: Pour the dressing over the broccoli mixture and stir thoroughly to coat all the ingredients.
Step 4: Cover the salad and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the broccoli to soften slightly.
Step 5: Serve chilled as a refreshing low-carb side or light main dish. Enjoy!

Tips & Variations

For a nuttier crunch, toast the sunflower seeds lightly before adding them to the salad.
Swap the Greek yogurt for full-fat if you prefer a richer dressing.
Add a handful of chopped fresh parsley or mint to brighten the flavors.

If you like a bit of heat, sprinkle in some crushed red pepper flakes to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen after resting, but for best texture, consume within two days. When reheating is desired, serve at room temperature or chilled as it is best enjoyed cold.