Say hello to your new favorite healthy broccoli salad. Made with broccoli, kale, and cabbage, plus a healthy dressing that uses avocado oil based mayonnaise and Greek yogurt. This salad comes together in 15 minutes and will soon be one of your favorite salads! Great for summer BBQs or weeknight meals.
Eating clean doesn’t mean you need to give up on traditional broccoli salad! This kale broccoli salad skips the traditional cheese, craisins, and sugar laden dressing (lots of the other broccoli salads have SO.MUCH.SUGAR, but not this guy). Better-for-you ingredients makes for a delicious and healthy broccoli salad!
Why You’ll Love This
- Flavorful – creamy dressing and the crunch of the broccoli and apples; so many flavors and textures packed into this kale broccoli salad.
- Lightened up dressing – they key to a healthy broccoli salad is in the dressing. I use avocado oil mayonnaise and plain/unsweetened dairy-free Greek yogurt (regular Greek yogurt works too) to keep it creamy, but light! It’s also sweetened with a bit of honey.
- Quick and easy – a little chopping and mixing, and in 15 minutes you’re set to go with this salad.
- Can be made in advance – this salad is even better after it sits; you can make it an hour before you need it, or even the day before!
- Dietary needs – gluten free, dairy free, grain free, refined sugar free!
For the Salad
For the Dressing
Kale – I recommend using curly kale. That is what I always use. You could try lacinato kale, but that is a bit richer in flavor and might be overpowering in this kale broccoli salad.
Cabbage – I like adding in some more color, plus the cabbage adds more nutrients, but you could omit all together if needed.
Apples – you’ll definitely want to use a sweet apple, such as honey crisp, Fuji, or gala. I don’t recommend a green apple, or any other tart variety.
Sunflower nuts – these are the small seeds inside a sunflower seed – these are often referred to as “nuts” even though it’s still technically a seed. Just make sure you are buying shelled sunflower seeds (most commonly referred to as “sunflower nuts”).
Greek yogurt – make sure to use unsweetened plain Greek yogurt. I use Kite Hill plain unsweetened Greek yogurt to keep it dairy free (it’s made from almond milk). If not dairy free, you could use regular Greek yogurt too, just make sure are buying plain, unsweetened yogurt.
How to Keep the Ingredients Clean/Healthy
Mayonnaise – look for mayonnaise that is made using 100% avocado oil and has no added sugar. I use Primal Kitchen’s Avocado Oil Mayonnaise. Mayonnaise can get a bad wrap because of the unhealthy oils and sugar it’s typically made with, but Primal Kitchen is a life saver with their avocado oil mayonnaise. Sir Kensington is another good option.
Bacon – first, look for uncured bacon, which means it’s processed without added nitrates or nitrites. Preferably look for organic bacon (or a label stating no antibiotics were used) and bacon without any added sugar. Both Applegate and Niman Ranch have great options. And both are dedicated to raising animals in a humane way.
Honey – look for raw honey, as it does not go through a lot of processing like regular honey does. This means it retains most of the nutrients and antioxidants that honey is known for.
Note: if you don’t use ingredients as noted above, the recipe will still turn out great!
Step 1: Add all the salad ingredients to a large mixing bowl. In a separate bowl, add the dressing ingredients. Whisk the dressing ingredients together and then pour on the salad ingredients.
Tip: if your honey is crystalized, throw in in the microwave for 5-10 seconds to thin/smooth it out before whisking it into the dressing
Step 2: Use a tongs, or large spoon, and mix until dressing has fully coated the salad ingredients.
Step3: Technically the salad is ready, however, I highly recommend allowing it to sit in the fridge for a minimum of an hour to allow the flavors to meld together and for the salad to chill – it’s best when it’s cold!
Stir before serving and enjoy your kale broccoli salad!
Yes, this salad will stay good in the fridge for up to 3 days. You can easily make this broccoli kale salad the day before you need it, but I wouldn’t recommend making it days in advance of when you first plan to eat/serve the salad.
You can leave this broccoli kale salad out at room temp for up to two hours. However, if its’ outside and is hot (85+) you’ll only want it out for a max of an hour.
I never blanch my broccoli for broccoli salad- I like the crunch and I think raw broccoli goes better with the dressing. However, if you wish to blanch it, you can add your chopped broccoli to a pot of boiling water for 60 seconds, then drain and rinse with cold water immediately.
Tips and Notes
- Make sure to cut the broccoli florets in small pieces (no big chunks allowed) ; smaller pieces makes for a better salad. Use the florets, but you can also chop up bits of the stem too!
- Add-ins: Play around with your favorite add ins. Some suggestions include blueberries, cashews, shredded carrots, and/or shredded cheddar (if you’re not needing it to be dairy free).
- Let the finished salad sit in the fridge for a minimum of 1 hour before eating to allow the flavors to meld together and to chill the salad.
- Before serving, give the salad a good stir. The dressing will settle to the bottom as it sits in the fridge.
- This kale broccoli salad will stay fresh in the fridge for 3-4 days.
Looking for More Salad Recipes? I got your back!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don’t forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Healthy Broccoli Salad
- 4 cups coarsely chopped broccoli
- 2 cups torn kale leaves
- 1 cup finely chopped purple cabbage
- 1/3 cup sunflower nuts
- 1 large sweet apple, chopped
- 8 oz. cooked and crumbled bacon
- 1/2 cup mayonnaise (see notes)
- 1/4 cup plain/unsweetened dairy-free Greek yogurt (if not dairy free, regular Greek yogurt works)
- 1 tbsp. apple cider vinegar
- 3 tbsp. raw honey (see notes)
- 1/4 tsp. fine sea salt
- Place all salad ingredients in a large bowl. In a separate small bowl, whisk together all of the dressing ingredients.
- Add dressing to broccoli mix. Using a tongs, or large spoon, mix together until broccoli and all other ingredients are fully coated with the dressing.
- I recommend refrigerating for a minimum of an hour before serving, but if needed, you can serve right away.
- Stir before serving and enjoy!
- Curly kale works best; tear the leaves from the thick inner stems.
- In order to keep the dressing clean, use mayonnaise that uses only avocado oil and has no added sugar (Primal Kitchen is what I recommend).
- You can use raw or regular honey, raw honey is just better for you. If you are using raw and it has crystalized, throw in in the microwave for 5-10 seconds to thin/smooth it out before whisking it into the dressing
- Let the finished salad sit in the fridge for a minimum of 1 hour before eating to allow the flavors to meld together and the salad to chill.
- The salad will keep in the fridge for 3-4 days.