Healthy Broccoli Salad


Nothing like a good, creamy, bursting-with-flavor broccoli salad dressing to fatten up an ordinarily good-for-you vegetable… Except, what if you could make the same delicious result and STILL be healthy about it? Could subbing the normal amount of mayo with whipped cottage cheese possibly work…? This recipe is actually the result of not having very much mayo in the fridge, not feeling like shopping, and whipping together something that turned out really well with a bunch of ingredients that I already had.

Easy, tasty, healthy, flavorful broccoli salad. I may not want to eat broccoli any other way ever again.



Healthy Broccoli Salad

  • Servings: 4-6
  • Time: 30 min
  • Difficulty: easy
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  • 2 heads broccoli
  • 1/2 cup thinly sliced almonds, toasted (about 10 min at 350 degrees)
  • 1/3 cup dried cranberries (I used Craisins)
  • 1/2 cup buttermilk (I used scant 1/2 cup milk + lemon juice)
  • 1/2 cup cottage cheese, slightly strained using cheesecloth, beaten with whisk
  • 2 tbsp cider vinegar
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 small red onion, finely chopped
  • ground black pepper to taste

  1. Trim the broccoli, and chop it into large chunks. Then cut each chunk into thin slices. I cut the stems into thin slices, stacked them and cut the other way (makes thin matchsticks). I cut the florets vertically into thin slices, slicing from the stem up to the floret top (this helps them stay together).
  2. Toss the sliced broccoli with the toasted almonds and cranberries.
  3. In a small bowl, whisk the buttermilk, cottage cheese, vinegar, brown sugar, and salt until smooth.
  4. Stir in the onion and let marinate at least 10 minutes (to mellow out the raw flavor).
  5. Pour the dressing over the broccoli mixture, and add black pepper to taste. Stir the salad until the broccoli is evenly coated wit the dressing.
  6. Serve and enjoy! (Leftovers can keep covered in the fridge for 2-3 days)