No-Mayo Broccoli Salad

A white plate holds a broccoli salad with chopped vegetables, seeds, and crumbled cheese, placed on a woven placemat atop a decorated tablecloth. A serving spoon rests in the bowl, and stacked plates are nearby.

5 from 3 votes

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.

Prep Time20

Cook Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli salad

Servings: people

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