Summer Broccoli Crunch Salad

If you’re headed out to a picnic our outdoor gathering, you’ll want to whip up this quick, easy and tasty Summer Broccoli Crunch Salad!

This healthy salad is loaded with good stuff: broccoli, apples, Craisins™(which are dried cranberries), red onion and nuts! All mixed in a creamy, sweet and tangy mayonnaise-based dressing. This low carb broccoli salad can be made with no bacon easily modified with other simple ingredients as well.

The best thing is, it’s an easy recipe you can make it in advance and it tastes better the next day and it’s a perfect side dish for holidays or summer parties!

There are a million spins on this classic and easy broccoli salad. This version is inspired by Whole Foods Market’s infamous Broccoli Crunch salad with a few variations. 

Broccoli Crunch pairs well with just about everything! Ribs, fried catfish, ham or fried chicken! It’s also good as a side to a sandwich or as a snack!

Here’s what you’ll need

1-2 big crowns of broccoli (I recommend fresh broccoli but you can use frozen broccoli as well), 1 large honeycrisp apple, mayonnaise, apple cider vinegar, honey, salt and pepper. (Bacon is optional)

If you want to add nuts or seeds, consider chopped walnuts, pecans or roasted sunflower seeds. See Variations below.

How to blanch broccoli

Bring a large stockpot of water to high heat; place uncut broccoli crowns in water and let sit for 3 minutes; remove and submerge in ice bath. After about 5 minutes, remove broccoli from the ice bath, pat it dry with a paper towel and chop the broccoli crowns into small florets-try to cut them about the same size.

Note: if you use frozen broccoli, skip the blanching step. Frozen broccoli is already blanched.

Yield

One large crown makes about 4 cups of Summer Broccoli Crunch salad. If you’re feeding a crowd or taking this to a potluck or picnic, double the recipe and dressing.

Recipe Tips

• Choose the darkest green crown; sometimes you’ll see light green areas on the surface; try to avoid these, as they’ve aged and/or been exposed to light.
• Pick from the back of the broccoli bin; broccoli is light-sensitive, as is cauliflower, so try to get one that hasn’t been exposed to the fluorescent lighting
• The crowns should be dark green in color and firm; if it feels soft or soggy and is a light lime green color, don’t get that one…look in the back of the vegetable bin for the darkest crowns.
• I find fresh or prepackaged best because I can actually see how much broccoli I’m getting.
• The frozen bags don’t seem to have enough and I never know how much to buy, so I buy too much.

Serving suggestions

If you take this dish to outdoor family gatherings or a summer BBQ, place the serving bowl in a larger bowl full of ice so the mayonnaise won’t turn rancid

Serve in individual ramekins or parfait cups for ease and presentation (by the time the third person has scooped into the salad, it doesn’t look as appetizing)

Serve with a slotted spoon if you accidentally put too much dressing on it

Make ahead and storage

You can make this version of broccoli salad up to three days in advance and store it in the refrigerator for up to 5 days in an airtight container or covered with plastic wrap. Freezing is not recommended.

If you don’t have room in your refrigerator for a big bowl, divide the salad up into large zipper storage bags – they take up less space.

This refreshing no bacon Broccoli salad is always a crowd pleaser and a hit at holiday dinners, weeknight dinners, summer BBQ’s or family reunions! 

Related recipes:

• No Mayonnaise Coleslaw
• Copper Penny Carrot Slaw
• Southern Mustard Potato Salad
• Classic Deviled Ham Dip
• Chicken Salad
• Vermicelli Summer Salad
• English Pea Salad
• Pineapple Casserole
• Creamy Cucumber Salad
• Homemade Mayonnaise

If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!