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Let’s talk broccoli salad. I prefer mine to be crisp, vibrant, and a bit tangy, but most traditional versions are weighed down with mayo, sweetened dried fruit, and a whole lot of bacon. Don’t get me wrong—there’s a time and place for indulgence—but sometimes, you just want something lighter and brighter. That’s where this No-Mayo Broccoli Salad comes in: lemony, crunchy, and just rich enough to satisfy, without the mayo overload.
This lightened-up Broccoli Salad skips the heavy dressing and sugary add-ins for a fresher, more modern take. A zippy lemon-Dijon vinaigrette brings brightness, while toasted almonds and fresh grapes add crunch and natural sweetness. A little feta and crisped prosciutto bring the salty-savory balance you didn’t know you needed—without going overboard.
❤️ Why You’ll Love No-Mayo Broccoli Salad
It’s mayo-free but still creamy and flavorful, thanks to the lemony dressing.
It’s loaded with texture—crunchy almonds, juicy grapes, tender broccoli, and little bites of salty cheese.
It’s picnic-perfect, meal prep–friendly, and light enough to pair with just about anything.
This salad travels like a pro—perfect for potlucks or lunchboxes.
🍲 Ingredients
Olive oil 🫒 acts as the base of the vinaigrette, giving the salad richness without heaviness.
Fresh lemon juice 🍋 brightens everything and adds tangy balance to the dressing.
Dijon mustard gives the dressing a little kick and helps it emulsify.
Honey 🍯 softens the acidity and brings a touch of natural sweetness.
Fresh parsley 🌿 adds a pop of green and herby freshness.
Prosciutto 🐷 is crisped until golden and sprinkled in for salty crunch.
Chopped broccoli 🥦 is the star—raw, fresh, and full of fiber.
Red grapes 🍇 replace the usual dried fruit for a naturally sweet, juicy bite.
Toasted sliced almonds 🌰 bring the nutty crunch that ties it all together.
Red onion 🧅 adds bite and color, finely minced so it doesn’t overpower.
Crumbled feta 🧀 adds creaminess and salty contrast to all that freshness.
How to Make No-Mayo Broccoli Salad
Make the dressing: Whisk together the olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl until smooth.
Prep the prosciutto & the almonds: Crisp up the prosciutto in a skillet or the oven until golden, then crumble and set aside. Toast the sliced almonds in a dry skillet over medium heat until fragrant and golden—watch closely!
Assemble the salad: In a large mixing bowl, combine the chopped broccoli, halved grapes, minced red onion, parsley, and toasted almonds.
Dress the broccoli salad: Pour the dressing over the salad and toss everything to coat. Top with crumbled feta and crispy prosciutto just before serving for max texture and flavor.
🪄 Tips and Tricks
- Chop the broccoli small so it absorbs more of the dressing and is easier to eat.
- Let the salad sit for at least 15–20 minutes after tossing so the flavors can really come together.
- Want to mellow the onion? Soak it in cold water for 10 minutes before adding.
- This salad is even better the next day, so don’t be afraid to make it ahead.
Variations
- Add cooked quinoa or farro to make it more filling.
- Toss in some arugula or kale if you want to bulk it up with greens.
- Craving more creaminess? Add a spoonful of Greek yogurt to the dressing.
Substitutions
No prosciutto? Try turkey bacon, crispy pancetta, or toasted chickpeas for a veg-friendly crunch.
Out of feta? Shaved Parmesan or crumbled goat cheese work beautifully.
Nut allergy? Use roasted pumpkin seeds or sunflower seeds instead of almonds.
Don’t have Dijon? Stone-ground mustard or even a dab of whole grain will do the trick.
No grapes? Diced fresh strawberries or mandarin slices are also delicious.
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👝 How to Store Leftovers
Store the salad in an airtight container in the fridge for up to 3 days. The broccoli stays crisp, and the flavors deepen over time. If storing overnight, keep the feta and prosciutto separate and add just before serving to maintain texture.
🤔 Common Questions
Can I make this ahead of time?
Yes! In fact, it’s better after it sits for a bit. Just wait to add the prosciutto and feta until just before serving for the best texture.
Do I have to cook the broccoli?
Nope! Raw broccoli gives the best crunch and holds up beautifully with the lemon dressing. If you prefer it a little softer, you can blanch it quickly and cool it before using.
Is it good for meal prep?
Absolutely. It keeps well for a few days and makes a great side or light lunch on its own.
No-Mayo Broccoli Salad
Equipment
- 1 blender
Ingredients
- ⅓ cup olive oil
- 1 lemon, juiced
- 1 teaspoon mustard
- 2 tablespoons honey
- ¾ teaspoon salt
- 1 pinch pepper
- 2 tablespoons fresh parsley, chopped
- 4 pieces prosciutto
- 3 ½ cups broccoli, chopped
- 1 cup grapes, cut in half
- ½ cup sliced almonds, toasted
- ⅓ red onion, minced
- 3 ounces feta, crumbled
Instructions
- Preheat small oven to 400°F
- To make the Lemon-Dijon Dressing, add the first 6 ingredients to a blender and blend until silky smooth.
- Next, place prosciutto on a parchment-lined baking sheet and bake for 10-12 minutes or until crispy. Set aside to cool to room temperature.
- Add the remaining ingredients to a serving bowl, top with the lemon dijon dressing, and toss to mix. Let it sit for at least 15 minutes or up to 16 hours.
- Just before serving, crumble the crispy prosciutto on top of the salad and toss one more time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a delicious salad! It’s light and So flavorful – truly the perfect summer salad! I will DEFINITELY make this AGAIN!
I plan on making the dressing and keeping it in the fridge for my tossed salads.
Love it! More delicious dressing coming your way!
This was phenomenal!!! Thank you for sharing!!!
my absolute pleasure!