Chopped Broccoli Salad

Fresh, crunchy, and packed with texture, Chopped Broccoli Salad is a lighter take on the classic favorite while still delivering everything people love about it. Crisp broccoli, sweet dried currants, crunchy toasted almonds, and red onion come together in every bite. Meanwhile, a creamy Greek yogurt dressing keeps things flavorful and fresh without feeling overly heavy.

Broccoli salad became popular because it holds up beautifully and tastes even better after chilling. However, this version feels brighter, lighter, and more modern. The broccoli stays crisp, the currants add little bursts of sweetness, and the creamy dressing ties everything together beautifully.

Best of all, this salad is easy to prep ahead. Whether you serve it for lunch, meal prep, cookouts, or an easy side dish, it brings freshness, crunch, and flavor to the table.

Recipe Yield: 6 servings

INGREDIENTS

5 cups finely chopped fresh broccoli florets
⅓ cup finely chopped red onion
⅓ cup finely chopped celery
½ cup dried currants
½ cup sliced almonds, lightly toasted, divided
2 Tbsp. chopped fresh parsley

Creamy Dressing
⅔ cup plain Greek yogurt
2 Tbsp. mayonnaise
1 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
½ tsp. garlic powder
½ tsp. kosher salt, plus more to taste
¼ tsp. black pepper

INSTRUCTIONS

1. Prepare the broccoli:
Finely chop the broccoli into small, bite-size pieces and place in a large bowl. For a slightly softer texture, carefully pour hot water over the broccoli in a colander for 15–20 seconds. Then, dry thoroughly before using.

2. Prep the salad ingredients:
Add the red onion, celery, dried currants, parsley, and ¾ of the toasted almonds to the bowl. If you prefer milder onion flavor, soak the chopped red onion in cold water for 5–10 minutes first, then drain well.

3. Make the dressing:
In a medium bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.

4. Toss the salad:
Pour the dressing over the broccoli mixture. Then, toss thoroughly until every piece is evenly coated.

5. Chill for best flavor:
Cover and refrigerate for 20–30 minutes or up to 1 hour. Meanwhile, the broccoli softens slightly, the currants plump, and the flavors blend beautifully.

6. Finish and serve:
Taste and add a pinch more salt if needed. Then, top with the remaining toasted almonds and freshly cracked black pepper before serving for the best crunch.

Helpful Tips to Perfect This Recipe

• Toast the almonds first: Toasted almonds add deeper flavor and better crunch. However, cool them completely before mixing into the salad so they stay crisp.
• Chop the broccoli small: Smaller pieces make the salad easier to eat and help the creamy dressing coat everything evenly. As a result, every bite tastes balanced.
• Let the salad rest: Although delicious right away, this chopped broccoli salad tastes even better after chilling. Therefore, giving it time helps the flavors blend beautifully.