Spring is in the air, and what better way to celebrate the season than with a vibrant and refreshing Mediterranean Low-Carb Broccoli Salad? This dish tantalizes your taste buds while keeping your carb intake in check, making it the perfect accompaniment for any meal or a fulfilling standalone dish. Packed with fresh flavors and nutrient-dense ingredients, this salad is not only delicious but also a feast for the eyes. With its colorful array of ingredients, it brings a piece of the Mediterranean right to your table.

Why This Recipe Belongs in Your Rotation

Mediterranean Low-Carb Broccoli Salad is a versatile dish that you can enjoy year-round. It is not only healthy and low in carbs but also incredibly satisfying and full of flavor. The combination of crunchy broccoli, tangy artichokes, and savory olives creates a delightful texture and taste that will make it a staple in your meal prep. Whether you’re looking for a side dish for a barbecue, a light lunch option, or a quick snack, this salad fits the bill perfectly. Plus, it’s easy to throw together, making it a go-to recipe for busy weeks.

What You’ll Need

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
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

Setup & Equipment

Large mixing bowl – for combining the salad ingredients.
Medium bowl – for mixing the dressing.
Cutting board and knife – for chopping vegetables.
Measuring cups and spoons – for accurate ingredient measurements.
Whisk or spoon – for blending the dressing.

Directions: Mediterranean Low-Carb Broccoli Salad

Step 1: Prepare the Broccoli

Start by washing the broccoli florets thoroughly. Cut them into small, bite-sized pieces to ensure they mix well with the other ingredients. Blanch the broccoli in boiling water for about 1-2 minutes, then immediately transfer it to an ice bath to stop the cooking process. This keeps the broccoli crisp and bright green.

Step 2: Chop the Veggies

While the broccoli cools, prepare the other ingredients. Slice the marinated artichoke hearts, chop the sun-dried tomatoes, halve the kalamata olives, and dice the red onion.

Step 3: Make the Dressing

In a medium bowl, combine the Greek yogurt, lemon zest, lemon juice, monk fruit or sweetener, dried oregano, minced garlic, dried basil, dried thyme, sea salt, and pepper. Whisk until smooth and creamy.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled broccoli, artichoke hearts, sun-dried tomatoes, kalamata olives, red onion, and roasted sunflower seeds. Pour the dressing over the salad and toss everything together until well coated.

Step 5: Chill and Serve

Cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled and enjoy this Mediterranean Low-Carb Broccoli Salad as a delightful addition to any meal!

Variations by Season

Spring: Add fresh peas or radishes for extra crunch.
Summer: Incorporate diced cucumbers or bell peppers for a refreshing twist.
Fall: Include roasted butternut squash or pumpkin seeds for a seasonal flavor.
Winter: Mix in shredded Brussels sprouts for added texture and nutrition.

Recipe Notes & Chef’s Commentary

This Mediterranean Low-Carb Broccoli Salad is incredibly forgiving and adaptable. Feel free to swap out ingredients based on what you have on hand. For a protein boost, consider adding grilled chicken or chickpeas. If you prefer a vegan version, substitute the Greek yogurt with a dairy-free alternative like cashew or coconut yogurt. The key to this salad is balancing flavors – taste and adjust the seasoning as needed to suit your palate.

Storing Tips & Timelines

The Mediterranean Low-Carb Broccoli Salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even more delicious on the second day! However, if you plan to keep leftovers, consider storing the sunflower seeds separately to maintain their crunch until ready to serve.

Quick Q&A

Can I use fresh broccoli instead of blanched?

Yes, you can use fresh broccoli if you prefer a bit more crunch. Just make sure to wash it thoroughly before adding it to the salad.

What can I substitute for Greek yogurt in this recipe?

You can use any plain yogurt, such as dairy-free options like almond or coconut yogurt. Alternatively, sour cream can work as well for a creamier texture.

How long does this salad last in the fridge?

This salad can last up to three days in the refrigerator when stored in an airtight container. The flavors will deepen and become even more delicious over time.

Can I add protein to this salad?

Absolutely! Grilled chicken, shrimp, or even canned chickpeas make great additions to turn this salad into a more complete meal.

Ready, Set, Cook

Get ready to indulge in a delectably healthy dish that brings a burst of flavor to your table! This Mediterranean Low-Carb Broccoli Salad is not only nutritious but also a fun way to enjoy vegetables. With its fresh ingredients and zesty dressing, it’s sure to impress your family, friends, or even yourself. So gather your ingredients, follow the steps, and savor every bite of this incredible salad. Whether it’s a picnic, a potluck, or a cozy dinner at home, this salad is bound to be a hit. Happy cooking!