Broccoli Kale Salad with Greek Yogurt Poppy Seed Dressing is a super nutritious salad with broccoli AND kale! It’s tossed with strawberries, almonds, feta cheese, and a creamy, sweet Greek yogurt poppy seed dressing with no mayo. It’s the ultimate summer side!
At last I’m posting this Broccoli Kale Salad with Greek Yogurt Poppy Seed Dressing — I’ve been dying to share it with you. I’ve been making it (and eating it) so much the past few weeks and it didn’t seem to be fair that I wasn’t sharing it with you yet. It’s straight up a broccoli salad like no other.
As if you couldn’t tell.
I can’t take all the credit for this idea, because it started with my sister-in-law Karen. She brought a salad over to my house, which was a broccoli slaw-kale mix with a sweet poppy seed dressing that she’d picked up at the store. It included feta cheese and I think sunflower seeds, and she’d added sliced fresh strawberries that really kicked it up so many notches it was out of the out of the ballpark. People went crazy for this salad, including me.
I state the obvious….because here I am with my own version. 🙂
So thank you Karen for this awesome idea, which morphed a few times into what you see before you. Since I already have a Broccoli Slaw Salad and Kale Slaw Salad, I decided to go against using broccoli slaw again and simply use broccoli florets. Broccoli salad is a summer staple….right along with ice cream, right?
Because this salad has broccoli and kale, it’s even more nutritious, and I almost called it a super salad. I could have, but decided against it. I figured it doesn’t need that title for you to see how super it is looks and tastes — all that leafy green kale, ultra green broccoli, and bright red strawberry slices just don’t lie. 🙂
This salad is a real keeper because it has the whole sweet and savory thing going on. That red onion bite with the salty feta, sweet strawberries, crunchy toasted almonds, is amazing, and then there’s that dressing. The mayo-less dressing! I don’t prefer thick, gloppy mayo-laden dressings, so I went Greek yogurt like I so often do. This dressing is creamy and tangy with lots of apple cider vinegar, and a big dose of maple syrup to make it nice and sweet like poppy seed dressings are supposed to be. You won’t be missing that mayo, trust me.
So here’s this year’s rendition of broccoli salad that’s extra super with a poppy seed dressing that has no mayo! It’s lighter without tasting like it, and everyone’s going to love it.
Super salad indeed. 🙂
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used broccoli, greens (kale), and strawberries from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her July Seasonal Produce guide for even more recipe inspiration this month.
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Chinese Napa Cabbage Salad by Food for My Family
Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa by Floating Kitchen
Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites
Chicken Gyro Bowls with Summer Veggies with Fresh Summer Veggies by Vintage Mixer
Latin Chipotle Quinoa Salad with Avocado by Foodie Crush
Peasy Easy Sweet Pea Mint Soup by Letty’s Kitchen
Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks
Artichoke and Avocado Dip by Kitchen Confidante
- 3 cups chopped kale (I used curly kale)
- ½ lb. broccoli florets
- 1 cup hulled, sliced strawberries
- ⅓ cup thinly sliced red onion
- ⅓ cup crumbled feta cheese
- ½ cup chopped toasted almonds*
- ½ cup + 2 tablespoons plain Greek yogurt (I used 2%)
- 4 tablespoons apple cider vinegar
- 3 tablespoons maple syrup (may substitute with your favorite sweetener)
- 1 teaspoon fresh lemon juice
- 1 teaspoon poppy seeds
- salt and pepper, to taste
- Place the kale, broccoli, strawberries, red onion, and feta cheese in large bowl.
- Place the Greek yogurt, vinegar, maple syrup, lemon juice, poppy seeds, salt and pepper to taste in a small bowl and whisk to combine.
- Pour the desired amount of dressing over the salad and toss to coat. Top with the chopped almonds, serve, and enjoy!
Recipe by Flavor the Moments.