26+ Irresistible Summer Broccoli Salad Recipes You’ll Want to Make All Season

When the sun is shining and the days are long, there’s nothing better than a cool, crisp salad to complement your summer meals.

While leafy greens get plenty of attention, broccoli is the real MVP of summer salads—it’s hearty, nutrient-packed, and holds up beautifully in dressings without wilting.

Whether you’re planning a backyard BBQ, a beach picnic, or just a light weekday lunch, these 26+ summer broccoli salad recipes are here to add crunch, flavor, and serious variety to your warm-weather table.

From creamy classics and sweet-tangy combos to global flavors and fresh twists, you’ll find the perfect salad for every occasion.

The best part? Broccoli’s sturdy texture makes these salads ideal for meal prep and potlucks—they only get better as they sit.

Let’s dive into the ultimate summer broccoli salad collection that’ll have everyone asking for seconds.

26+ Irresistible Summer Broccoli Salad Recipes You’ll Want to Make All Season

There you have it—26+ fresh, flavorful, and totally craveable broccoli salad recipes to keep your summer menus exciting and your taste buds happy.

Whether you love creamy dressings, crave something bold and zesty, or want to try something tropical or Mediterranean-inspired, there’s a recipe in this roundup that’s made for you.

These salads aren’t just delicious—they’re also versatile, make-ahead friendly, and packed with nutrients.

So whether you’re hosting a big summer gathering or just looking for a new favorite side dish, these broccoli salads bring variety and vibrancy to the table.

Creamy Broccoli Bacon Bliss Salad

Bright, crunchy, and packed with flavor, this creamy broccoli bacon salad is a summer picnic classic.

The creamy dressing balances out the smokiness of the bacon and the crunch of fresh broccoli, while sunflower seeds add a nutty surprise. It’s a crowd-pleaser that pairs wonderfully with grilled meats or as a standalone dish.

Ingredients:

• 4 cups broccoli florets (raw, chopped)
• 6 slices of bacon, cooked and crumbled
• ½ red onion, finely diced
• ½ cup shredded cheddar cheese
• ⅓ cup sunflower seeds
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, bacon, red onion, cheddar cheese, and sunflower seeds.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss until evenly coated.
4. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

This salad is creamy, crunchy, and just a little bit sweet—perfectly balanced for hot days when you want something refreshing and satisfying.

It holds up well for potlucks and barbecues, and leftovers are even better the next day!

Zesty Mediterranean Broccoli Salad

This Mediterranean-inspired broccoli salad is light, tangy, and bursting with color and fresh flavors.

It swaps out heavy mayo for olive oil and lemon, and introduces bright ingredients like cherry tomatoes, kalamata olives, and crumbled feta cheese. It’s a fresh twist on a classic that feels right at home at any summer table.

Ingredients:

• 4 cups broccoli florets, lightly steamed and cooled
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ⅓ cup red onion, thinly sliced
• ¼ cup kalamata olives, halved
• ⅓ cup crumbled feta cheese
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Lightly steam broccoli for 2–3 minutes until bright green and just tender, then cool in ice water and drain.
2. In a large bowl, combine the broccoli, tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently.
5. Let the salad chill for 15–20 minutes before serving.

This salad is bright and vibrant, offering a crisp and zesty flavor profile that feels like a breeze off the Mediterranean coast.

It’s perfect as a light lunch or a side dish for grilled chicken or fish.

Sweet & Spicy Asian Broccoli Slaw

Sweet, spicy, and full of crunch, this Asian-inspired broccoli salad uses a sesame-ginger dressing and a mix of fresh vegetables to deliver big flavor with little effort.

It’s a no-mayo option that’s vegan-friendly and endlessly versatile for summer meals, from beach picnics to weekday lunches.

Ingredients:

• 3 cups broccoli florets, finely chopped
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• 2 green onions, chopped
• 2 tablespoons chopped cilantro
• ¼ cup roasted peanuts or cashews
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or honey
• 1 teaspoon grated fresh ginger
• ½ teaspoon chili flakes (optional)

Instructions:

1. In a large mixing bowl, combine broccoli, carrots, red cabbage, green onions, and cilantro.
2. In a separate bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, ginger, and chili flakes.
3. Pour the dressing over the vegetables and toss until everything is coated.
4. Top with roasted peanuts or cashews.
5. Refrigerate for at least 20 minutes before serving to let the flavors come together.

This broccoli salad packs a punch of flavor and texture—sweet, spicy, nutty, and fresh all at once.

It’s a great make-ahead option and stays crisp even after a day or two, making it ideal for meal prep or summer gatherings.

Broccoli Apple Crunch Salad

This bright and crunchy salad blends the earthy green of broccoli with the natural sweetness of apples and dried cranberries.

Tossed in a tangy Greek yogurt dressing and topped with almonds, it’s a wholesome and refreshing dish perfect for sunny afternoons and light dinners.

Ingredients:

• 4 cups raw broccoli florets, chopped small
• 1 large apple (Fuji or Honeycrisp), diced
• ⅓ cup dried cranberries
• ¼ cup slivered almonds
• ¼ cup finely chopped red onion
• ½ cup plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, apple, cranberries, almonds, and red onion.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper until creamy.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Chill in the refrigerator for 20–30 minutes before serving.

This salad is a beautiful balance of sweet, tart, and creamy, with just enough crunch to make it incredibly satisfying.

It’s kid-friendly, picnic-ready, and adds a fresh twist to any summer spread.

Broccoli Avocado Ranch Salad

Creamy avocado and tangy ranch come together to coat crisp broccoli florets in this ultra-satisfying salad.

It’s rich, refreshing, and loaded with flavor thanks to the addition of cherry tomatoes, red onion, and fresh herbs. Great as a side or light main dish for summer days.

Ingredients:

• 4 cups broccoli florets
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup diced red onion
• 2 tablespoons chopped fresh dill or parsley
• ½ cup ranch dressing (store-bought or homemade)
• Juice of ½ a lemon
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, add the broccoli, avocado, cherry tomatoes, red onion, and herbs.
2. In a separate bowl, mix the ranch dressing with lemon juice to thin it slightly.
3. Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
4. Chill for at least 15 minutes before serving.

Creamy, herby, and full of summer brightness, this salad feels indulgent without being heavy.

The avocado adds heart-healthy fats and smooth texture, making every bite rich and satisfying without weighing you down.

Broccoli Corn & Black Bean Fiesta Salad

Bold, colorful, and packed with protein, this Tex-Mex inspired broccoli salad combines roasted corn, black beans, and a zesty lime dressing for a summer dish that’s as nourishing as it is delicious.

It’s vegan, gluten-free, and perfect for BBQs or meal prep.

Ingredients:

• 3 cups raw broccoli florets, chopped small
• 1 cup roasted corn (fresh or frozen)
• 1 cup canned black beans, drained and rinsed
• ½ red bell pepper, diced
• ¼ cup chopped green onions
• ¼ cup chopped cilantro
• Juice of 2 limes
• 2 tablespoons olive oil
• ½ teaspoon cumin
• Salt and chili flakes to taste

Instructions:

1. In a large bowl, combine the broccoli, corn, black beans, bell pepper, green onions, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and chili flakes.
3. Pour the dressing over the salad and toss thoroughly.
4. Chill for 20 minutes before serving to let the flavors develop.

This salad is a vibrant mix of crunch and zest with a slight smokiness from the roasted corn.

It’s hearty enough to be a main course on a hot day and is loaded with fiber, plant-based protein, and fresh veggies—summer eating at its best.

Tropical Broccoli Mango Salad

This tropical-inspired broccoli salad is a burst of sunshine on your plate.

Sweet mango, juicy red bell pepper, and a tangy lime-honey dressing bring brightness, while chopped cashews add the perfect crunch. It’s a light, vibrant dish that screams summer vacation.

Ingredients:

• 4 cups broccoli florets, chopped
• 1 ripe mango, diced
• ½ red bell pepper, diced
• ¼ cup chopped red onion
• ¼ cup roasted cashews, chopped
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix the broccoli, mango, bell pepper, red onion, cashews, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss until well combined.
4. Chill for 15–30 minutes before serving.

This salad is like a tropical getaway in every bite—sweet, crisp, and bursting with freshness.

It pairs beautifully with grilled shrimp, chicken, or as a stand-alone side for a beach picnic.

Broccoli Caprese Salad

A twist on the classic Caprese, this version adds broccoli for extra crunch and nutrition.

With juicy tomatoes, creamy mozzarella, fresh basil, and a balsamic glaze, it’s a garden-fresh salad that’s perfect for warm evenings on the patio.

Ingredients:

• 4 cups raw broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls or diced fresh mozzarella
• ¼ cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Salt and cracked black pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, cherry tomatoes, mozzarella, and basil.
2. Drizzle with olive oil and toss gently to coat.
3. Add salt and pepper to taste.
4. Just before serving, drizzle with balsamic glaze.

This salad is fresh, flavorful, and effortlessly elegant—ideal for casual al fresco dinners or summer garden parties.

The balsamic glaze adds a gourmet touch that elevates the whole dish.

Broccoli & Quinoa Power Salad

Packed with protein and fiber, this nutrient-rich salad combines broccoli with fluffy quinoa, chickpeas, and a lemony tahini dressing.

It’s filling, refreshing, and perfect for a satisfying lunch or light dinner during the warmer months.

Ingredients:

• 2 cups broccoli florets, chopped small
• 1 cup cooked quinoa (cooled)
• 1 cup canned chickpeas, rinsed and drained
• ½ cup shredded carrots
• ¼ cup chopped parsley
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and garlic powder to taste

Instructions:

1. In a large bowl, mix together the broccoli, quinoa, chickpeas, carrots, parsley, and pumpkin seeds.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and garlic powder until smooth.
3. Pour the dressing over the salad and mix until well coated.
4. Let the salad chill for 20 minutes before serving.

This hearty salad is a power-packed bowl of goodness—cooling and clean yet satisfying.

It’s great for meal prep and can be enjoyed cold straight from the fridge, making it an ideal go-to during busy summer weeks.

Broccoli Strawberry Poppy Seed Salad

A fruity twist on traditional broccoli salad, this version brings together sweet strawberries, crunchy broccoli, and a creamy poppy seed dressing.

It’s light, juicy, and perfect for garden parties or sunny brunch spreads.

Ingredients:

• 4 cups broccoli florets, chopped
• 1 cup fresh strawberries, sliced
• ¼ red onion, thinly sliced
• ¼ cup sliced almonds or pecans
• ½ cup plain Greek yogurt
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, strawberries, red onion, and almonds.
2. In a separate bowl, whisk together the Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and pepper.
3. Pour the dressing over the salad and toss to coat evenly.
4. Chill for 20–30 minutes before serving for best flavor and texture.

This salad is the perfect combination of creamy, sweet, and crunchy.

It offers a fun and unexpected way to include fruit in a veggie-forward dish—ideal for summertime snacking or side dishes at outdoor gatherings.

Spicy Peanut Broccoli Noodle Salad

This Asian-inspired salad is bold and satisfying, combining tender broccoli with cooked noodles and a spicy peanut sauce.

It’s filling enough to serve as a main dish and makes a fantastic chilled lunch during hot summer days.

Ingredients:

• 3 cups broccoli florets, blanched
• 4 oz rice noodles or soba noodles, cooked and cooled
• 1 carrot, julienned
• ¼ cup green onions, sliced
• ¼ cup chopped cilantro
• ¼ cup chopped roasted peanuts

For the Sauce:

• 3 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional)
• Water to thin as needed

Instructions:

1. Cook and cool the noodles, then combine with broccoli, carrots, green onions, cilantro, and peanuts in a large bowl.
2. In a separate bowl, whisk all sauce ingredients together, thinning with a little water until pourable.
3. Toss the sauce with the salad until evenly coated.
4. Chill for at least 15 minutes before serving.

This salad delivers big flavor with minimal effort—spicy, nutty, and deeply satisfying.

It’s a great plant-based dish that can be made ahead for easy weekday meals.

Broccoli & Blue Cheese Summer Salad

This bold and savory salad combines the sharpness of blue cheese with the freshness of broccoli and the crunch of walnuts.

Balanced with a honey-Dijon vinaigrette, it’s a grown-up salad that feels fancy but is simple to prepare.

Ingredients:

• 4 cups raw broccoli florets
• ⅓ cup crumbled blue cheese
• ½ apple, thinly sliced or chopped
• ¼ cup toasted walnuts
• 2 tablespoons chopped chives or green onion

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• Salt and black pepper to taste

Instructions:

1. In a large bowl, toss together broccoli, blue cheese, apple slices, walnuts, and chives.
2. In a small bowl, whisk together the dressing ingredients until emulsified.
3. Pour over the salad and toss to combine.
4. Let it chill for 15–20 minutes before serving.

This salad brings together bold flavors and textures—creamy, crunchy, sweet, and tangy.

It’s a sophisticated side dish for grilled meats or a fantastic addition to a summer wine and cheese night.

Smoky Broccoli & Roasted Sweet Potato Salad

Smoky, hearty, and colorful—this salad brings the warmth of roasted sweet potatoes into a fresh broccoli base, with a zippy mustard vinaigrette tying it all together.

It’s a great option for grilled dinners or vegan-friendly potlucks.

Ingredients:

• 3 cups broccoli florets, chopped
• 1 medium sweet potato, cubed and roasted
• ½ red onion, thinly sliced
• ¼ cup toasted pumpkin seeds
• 1 tablespoon chopped parsley

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Roast sweet potato cubes in the oven at 400°F (200°C) for 20–25 minutes until caramelized, then cool.
2. In a large bowl, combine broccoli, sweet potato, red onion, pumpkin seeds, and parsley.
3. Whisk together all dressing ingredients in a small bowl.
4. Toss the dressing with the salad and chill for 15–30 minutes before serving.

This salad is earthy and filling with a smoky kick—perfect for summer evenings when you want something satisfying but not too heavy.

Broccoli Dill Pickle Salad

This tangy and crunchy creation is made for pickle lovers!

With chopped dill pickles, fresh broccoli, and a creamy mustard-pickle dressing, it’s quirky, bold, and super refreshing. It’s the kind of salad that makes people ask for the recipe.

Ingredients:

• 4 cups raw broccoli florets
• ½ cup chopped dill pickles
• ¼ cup red onion, finely diced
• ⅓ cup shredded cheddar cheese (optional)
• 2 tablespoons chopped fresh dill

For the Dressing:

• ⅓ cup mayonnaise or Greek yogurt
• 1 tablespoon pickle juice
• 1 teaspoon yellow or Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large bowl, mix broccoli, chopped pickles, red onion, cheese, and dill.
2. In a small bowl, whisk together mayo or yogurt, pickle juice, mustard, salt, and pepper.
3. Pour the dressing over the salad and mix thoroughly.
4. Chill for at least 20 minutes to let the flavors mingle.

This salad is briny, bold, and totally addictive.

It’s especially good alongside burgers, hot dogs, or anything from the grill.

Broccoli Tabbouleh Salad

A fresh and fiber-rich spin on the traditional Middle Eastern tabbouleh, this version uses finely chopped broccoli in place of some (or all) of the bulgur.

Combined with fresh herbs, tomatoes, and a lemony dressing, it’s a light, refreshing summer salad with plenty of zip.

Ingredients:

• 2 cups broccoli florets, finely chopped
• ½ cup cooked bulgur wheat (or quinoa for gluten-free)
• 1 cup cherry tomatoes, diced
• ¼ cup chopped cucumber
• ½ cup chopped parsley
• 2 tablespoons chopped mint
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chopped broccoli, bulgur (or quinoa), tomatoes, cucumber, parsley, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss well.
4. Let chill for 15–20 minutes before serving.

This salad is fresh, herby, and light—a perfect cooling dish for hot days.

It also makes a fantastic base for grilled chicken, falafel, or chickpeas if you want to turn it into a meal.

Broccoli Pineapple Slaw Salad

This tropical broccoli salad blends crisp slaw textures with the sweet, juicy brightness of pineapple.

Finished with a creamy coconut-lime dressing, it’s a playful and sunny dish that feels like a backyard luau on your plate.

Ingredients:

• 3 cups broccoli florets, finely chopped
• 1 cup shredded cabbage (green or purple)
• ¾ cup diced fresh pineapple
• ¼ cup shredded carrot
• 2 tablespoons chopped green onions
• 2 tablespoons unsweetened shredded coconut (optional)

For the Dressing:

• ½ cup plain Greek yogurt or coconut yogurt
• Juice of 1 lime
• 1 tablespoon honey or agave
• Salt to taste

Instructions:

1. In a large bowl, combine broccoli, cabbage, pineapple, carrot, green onions, and shredded coconut.
2. In a small bowl, whisk together yogurt, lime juice, honey, and salt until creamy.
3. Pour dressing over the salad and toss to coat.
4. Chill for 20–30 minutes before serving.

This salad brings a tropical twist to your summer table.

The sweet and creamy elements balance the crunch, making it a great pairing for grilled seafood or veggie kebabs.

Mediterranean Broccoli & Feta Salad

Packed with Mediterranean flavors, this broccoli salad features sun-dried tomatoes, kalamata olives, and crumbled feta.

It’s tossed in a tangy red wine vinaigrette, making it bold, briny, and full of sun-soaked flavor.

Ingredients:

• 4 cups raw broccoli florets, chopped
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup pitted kalamata olives, sliced
• ⅓ cup crumbled feta cheese
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh basil or parsley

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss together broccoli, sun-dried tomatoes, olives, feta, red onion, and herbs.
2. Whisk all dressing ingredients in a small bowl until well blended.
3. Drizzle the dressing over the salad and toss thoroughly.
4. Refrigerate for at least 20 minutes before serving.

This salad brings bold Mediterranean energy to your summer meals.

It’s a lovely side for grilled chicken, lamb, or falafel—or delicious enough to enjoy on its own.

Broccoli Bacon Ranch Pasta Salad

A hearty and comforting salad that combines pasta with broccoli, crispy bacon, and creamy ranch dressing.

It’s perfect for potlucks and BBQs where you want something both classic and crave-worthy.

Ingredients:

• 2 cups cooked pasta (rotini or penne), cooled
• 3 cups broccoli florets, lightly blanched or raw
• ½ cup cherry tomatoes, halved
• 4 slices cooked bacon, crumbled
• ¼ cup shredded cheddar cheese
• ½ cup ranch dressing (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Combine pasta, broccoli, tomatoes, bacon, and cheddar in a large bowl.
2. Pour in ranch dressing and mix until evenly coated.
3. Add salt and pepper to taste.
4. Chill for at least 30 minutes before serving.

This salad is indulgent, creamy, and loaded with classic flavors.

It’s always a hit at summer cookouts and a great way to get picky eaters to enjoy their veggies.

Broccoli Avocado Citrus Salad

This creamy-meets-zesty salad is filled with bright citrus segments, buttery avocado, and crisp broccoli for a refreshing summer dish that feels light yet satisfying.

A citrus vinaigrette ties everything together with a sun-kissed finish.

Ingredients:

• 3 cups broccoli florets, chopped
• 1 ripe avocado, diced
• 1 orange or grapefruit, peeled and segmented
• 2 tablespoons red onion, finely chopped
• 1 tablespoon chopped fresh mint (optional)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh orange juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a bowl, combine broccoli, avocado, citrus segments, red onion, and mint.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Gently toss the salad with the dressing and serve immediately, or chill for up to 20 minutes.

This salad is incredibly refreshing and perfect for hot days.

The citrus balances the creamy avocado beautifully, and the broccoli adds a welcome crunch that keeps each bite exciting.

Broccoli Caesar Crunch Salad

A fun take on the classic Caesar salad, this version swaps romaine for chopped broccoli and adds extra crunch from roasted chickpeas.

Tossed in a garlicky Caesar-style dressing, it’s bold, hearty, and a hit with Caesar lovers.

Ingredients:

• 4 cups broccoli florets, chopped
• ½ cup roasted chickpeas (store-bought or homemade)
• ¼ cup shaved Parmesan
• 2 tablespoons chopped chives or green onions

For the Caesar Dressing:

• ¼ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 tablespoon grated Parmesan
• Salt and cracked black pepper to taste

Instructions:

1. In a large bowl, mix broccoli, roasted chickpeas, Parmesan, and chives.
2. In a separate bowl, whisk together all dressing ingredients until creamy.
3. Toss the salad with the dressing and serve chilled or at room temp.

This broccoli Caesar salad is rich and flavorful with a satisfying crunch.

It’s a fantastic twist that adds fiber and flair to a familiar favorite.

Broccoli & Black Bean Southwest Salad

Spicy, hearty, and full of zesty flavor, this salad brings Tex-Mex flair to broccoli.

With black beans, corn, peppers, and a chili-lime vinaigrette, it’s a satisfying and colorful side or light main dish.

Ingredients:

• 3 cups broccoli florets, chopped
• ½ cup canned black beans, rinsed
• ½ cup corn kernels (fresh, canned, or thawed from frozen)
• ½ red bell pepper, diced
• 2 tablespoons chopped cilantro

For the Dressing:

• Juice of 1 lime
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Salt to taste

Instructions:

1. Combine broccoli, black beans, corn, bell pepper, and cilantro in a bowl.
2. Whisk together lime juice, olive oil, chili powder, cumin, and salt.
3. Pour dressing over salad and toss to combine.
4. Chill for 15–30 minutes to enhance flavor.

This salad is zippy, colorful, and loaded with plant-based goodness.

It makes a great taco night side dish or protein-packed lunch prep for warm weeks.

Broccoli Caprese Salad

This light and vibrant salad gives a broccoli-powered twist to the classic Italian Caprese.

With cherry tomatoes, mozzarella pearls, and a basil balsamic glaze, it’s the ultimate fresh and colorful summer dish.

Ingredients:

• 3 cups broccoli florets, lightly blanched
• 1 cup cherry tomatoes, halved
• ½ cup mozzarella pearls
• ¼ cup fresh basil leaves, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Blanch broccoli in boiling water for 1 minute, then cool quickly in ice water.
2. In a large bowl, combine broccoli, cherry tomatoes, mozzarella, and basil.
3. Drizzle with balsamic glaze and season with salt and pepper.
4. Toss gently and serve chilled or at room temperature.

This salad captures the essence of summer with sweet tomatoes, creamy cheese, and fragrant basil.

It’s elegant yet easy, making it perfect for picnics or al fresco dinners.

Broccoli & Edamame Sesame Salad

Crunchy, nutty, and full of protein, this salad uses shelled edamame and a sesame-ginger dressing to give broccoli a fresh, Asian-inspired flair.

It’s vegan, satisfying, and packs a flavorful punch.

Ingredients:

• 3 cups broccoli florets, chopped
• ¾ cup shelled edamame (cooked)
• 1 carrot, grated
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds

For the Dressing:

• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• ½ teaspoon maple syrup or honey

Instructions:

1. In a large bowl, combine broccoli, edamame, grated carrot, green onions, and sesame seeds.
2. In a small bowl, whisk together dressing ingredients.
3. Toss salad with the dressing and chill for 20 minutes before serving.

This salad is light but loaded with umami flavor, and the sesame-ginger combo adds warmth and depth.

A great side dish for grilled tofu, fish, or dumplings.

Broccoli & Roasted Grape Salad

Unexpected and gourmet, this salad pairs the earthiness of broccoli with the sweetness of roasted grapes and the saltiness of feta.

A simple vinaigrette rounds out the bold contrast of textures and flavors.

Ingredients:

• 3 cups broccoli florets
• 1 cup seedless red grapes
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped walnuts or pecans
• 1 tablespoon olive oil (for roasting)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon white balsamic or red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Toss grapes with a little olive oil and roast at 400°F (200°C) for 10–12 minutes until slightly caramelized. Cool.
2. In a bowl, combine broccoli, roasted grapes, feta, and nuts.
3. Whisk together dressing ingredients and toss with the salad.
4. Chill briefly or serve at room temperature.

This salad is refined, sweet, and savory all at once—perfect for brunch, wine tastings, or anytime you want a unique veggie side with gourmet flair.