Mediterranean Low-Carb Broccoli Salad Recipe
A vibrant and flavorful Mediterranean low-carb broccoli salad packed with nutrient-rich veggies, tangy olives, sun-dried tomatoes, and a creamy Greek yogurt dressing infused with lemon and herbs. Perfect as a healthy side dish or light lunch, this salad is refreshing, easy to prepare, and ideal for those seeking a low-carb Mediterranean diet option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- 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 (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
- Mix Salad: 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. Toss gently to combine all the salad ingredients evenly.
- Whisk Dressing: In a medium bowl, whisk together plain nonfat Greek yogurt, lemon zest and juice, monk fruit sweetener, dried oregano, minced fresh garlic, dried basil, dried thyme, sea salt, pepper, and the oil from the sun-dried tomatoes until the dressing is smooth and well blended.
- Dress Salad: Pour the prepared dressing over the salad ingredients in the large bowl. Stir thoroughly to coat all the salad components evenly with the dressing.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours, or up to overnight. This resting time allows the broccoli to absorb the flavors of the dressing fully.
- Serve: After chilling, give the salad a gentle stir and serve chilled as a refreshing side dish or light meal.
Notes
- For extra crunch, add toasted pine nuts or walnuts instead of sunflower seeds.
- To make this salad vegan, substitute the Greek yogurt with a plant-based yogurt alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust the seasoning and sweetness according to your taste preferences.
- Use fresh herbs if available for an even brighter flavor.
Keywords: Mediterranean broccoli salad, low carb salad, Greek yogurt dressing, healthy salad recipe, no cook salad, vegetable salad, keto friendly salad
