Broccoli Dill Salad Recipe

15m    Serves 2 People     88.3 Cal

This easy creamy Broccoli Salad recipe with dill has the best combination of flavors and great for summer picnics or barbecue. This Broccoli Salad is Low carb/Keto and Gluten-free and can be made Vegan.

  • 250g Broccoli
  • 1/4 Cup fresh dill
  • 1/2 Cup greek yogurt or mayonnaise 
  • Salt and pepper to taste
  • 1 Tbsp lemon juice
  • 2-3 Tbsp pumpkin seeds (optional)

Cook Broccoli:

In Instant Pot:

  • Cooking perfectly tender broccoli in an Instant pot is a breeze. Look at the detailed recipe for Steaming Broccoli in Instant Pot.

On Stovetop Pot:

  • In a large covered pot, cook broccoli in a small amount of boiling water for about 2 minutes or until crisp-tender.
  • Drain and rinse with cold water.
  • Then transfer it to a paper towel-lined bowl to fully dry.

Make Dressing:

  • Then add the cooked broccoli, pumpkin seeds into the dressing and toss well until evenly coated.
  • Refrigerate this salad for at least 1 hour so that broccoli gets a chance to soak in Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves.
  • Set aside.

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