Lemon Poppy Seed Broccoli Salad

5 from 11 votes

Lemon Poppy Seed Broccoli Salad is a quick, tasty mix of broccoli, cranberries, sunflower seeds, feta, and almonds, tossed in a creamy lemon-poppy seed dressing.

Prep Time30

Total Time30

Course: Dinner, Salad, Side Dish

Cuisine: American, Vegetarian

Keyword: Lemon Poppyseed Broccoli Salad

Servings: as a side

Author: Chelsea Lords

Cost: $10.12

Equipment

Small blender

Ingredients

Salad

6 cups coarsely chopped broccoli 4 large florets
3/4 cup dried sweetened cranberries
1/2 cup sliced almonds see note 1
1/2 cup shelled, roasted, and salted sunflower seeds
Feta cheese optional, add to preference

Dressing

2/3 cup mayo full-fat
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
1 lemon for zest
2 teaspoons poppy seeds
Salt and pepper to taste

US - Metric

Instructions

Remove stems from broccoli and finely chop into small pieces.
In a large bowl, combine salad ingredients.
Zest lemon to get 2 teaspoons lemon zest. In a small blender, add zest and all dressing ingredients except poppy seeds. Season to taste. Blend until smooth, then stir through poppy seeds.
Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. Toss again and adjust seasoning if needed. If flavors are underwhelming, add more salt.

Video

Notes

Note 1: To toast almonds, place them (no need to add anything else) in a single layer in a heavy skillet over medium-low heat. Stir constantly for 2–3 minutes until fragrant. Watch closely to prevent burning.

Storage: Salad is best eaten the same day it is made.

Nutrition