Broccoli Kale Salad with Greek Yogurt Poppy Seed Dressing
Broccoli kale salad is a superfood salad packed with nutritious broccoli, kale and strawberries, tossed in a creamy no mayo poppy seed dressing!
At last I’m posting this broccoli kale salad because I’ve been dying to share it with you.
I’ve been making (and eating) this salad so much the past few weeks, and it didn’t seem fair that I wasn’t sharing it with you yet.
This is broccoli salad like no other!
As if you couldn’t tell. 🙂
The inspiration for this broccoli kale salad recipe came from one that my sister-in-law brought over to my house one day. It started with a broccoli slaw-kale mix with a sweet poppy seed dressing that she’d picked up at the store.
The salad included feta cheese and sunflower seeds, and my sister-in-law added sliced fresh strawberries.
The sweet strawberries took the salad to the next level and beyond, and everyone loved it, including me.
I state the obvious….because here I am with my own version. 🙂
Broccoli kale salad
So thank you to my sister-in-law for this awesome salad idea, which morphed a few times into what you see before you.
While I love incorporating broccoli slaw into my salads, I opted to use broccoli florets in this recipe. If you love broccoli slaw, go ahead and use it!
Broccoli kale salad recipe ingredients
This salad is a superfood salad in every sense of the word. It’s packed with nutritious superfoods as follows:
- Kale (dinosaur or curly kale work fine)
- Red onion
The poppy seed dressing is healthier as well, as I’ve used 2% Greek yogurt instead of mayo.
The dressing is nice and creamy, with tangy apple cider vinegar and sweetness from maple syrup.
How to make broccoli kale salad
This salad couldn’t be easier to make!
- 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 tips and substitutions
- Use prepped broccoli florets and kale to save time.
- The Greek yogurt poppy seed dressing may be made in advance. Dressing will keep for one week in the fridge.
- If strawberries aren’t in season, substitute with apples or dried cranberries.
- Almonds may be substituted with sunflower seeds or pepitas for a nut free version.
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
For the salad:
For the dressing:
Serving Size: 1
Amount Per Serving: Calories: 128 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 6mg Sodium: 163mg Carbohydrates: 15g Fiber: 4g Sugar: 8g Protein: 5g