With a background in nutrition, you know I am always bringing healthier sides to any bbq, whether that be dairy-free macaroni salad, potato salad, or this take on a classic broccoli salad! In this Whole30 Broccoli salad, the crisp broccoli florets take the stage, along with broccoli slaw, sweet grapes, and a creamy dairy-free dressing. Nourishing and guilt-free, this broccoli salad is a delicious option for those who are dairy-free or seeking a healthier side dish. Enjoy a burst of natural goodness in every bite and embrace the healthy side that is ready in minutes.
Broccoli is a vegetable that we all grew up hating, but that is so easy to love if made right, like in this broccoli salad or served with lemon tahini sauce. So give this recipe a try and you might find out that broccoli is your new favorite veggie!
Why You'll Love This Recipe
Easy to make: This recipe is super simple to make and can be made in advanced for your next party or prepped ahead of time to enjoy all week! I love making this to have for lunch or as a side dish throughout the week.
Customizable: You can add or subtract any veggies that you would like from this recipe! I love it as is, but others might add bacon, bell peppers, or even use another type of mayo that suits your lifestyle best.
Great for a crowd: This recipe is really easy to double and make for a large gathering, or make as is for a side dish for your family dinner.
Ingredients You Will Need
Broccoli: This is part of the cabbage family and is loaded with tons of nutrients, while staying very low in carbs. It is high in fiber, Vitamin K, Vitamin C, iron, and potassium. It is known to help prevent cancer and lower cholesterol. Since it is raw in this salad, it is very crisp and crunchy.
Broccoli Slaw: This is a cabbage slaw substitute that I like to use in this salad that is made from the stems of the broccoli. So it contains the same nutrients as broccoli and just adds another texture to this salad.
Red Onion: These give a nice crunch to the macaroni salad. Red onions are full of antioxidants which help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.
Red Grapes: Grapes are a rich source in Copper and Vitamin K! Copper is essential for energy levels and Vitamin K helps with blood clotting and strong bones. They are also a rich source of antioxidants, which helps with heart health, lowering inflammation and much more. They add a pop of sweetness to this salad and are a nice surprise every time you bite into one.
Slivered almonds: These are loaded with healthy fats, some protein, and lots of nutrients! They are full of antioxidants and Vitamin E, but also help with blood sugar control, lowering cholesterol, and lots more. I love them in this salad because they add a little salt crunch to every bite. You can also use sunflower seeds instead of sliced almond if you have those on hand.
For the Dressing:
Avocado Mayo: Instead of regular mayo, I use avocado mayo to keep this recipe dairy free! The only avocado mayo that I use is Chosen Foods. It is simply the best, neutral flavor that you can find. You can use vegan mayo if you are trying to keep it plant based, too.
Red Wine Vinegar: This adds a delicious tang to the dressing. I use Thrive Market's vinegars because I know that they have no added ingredients to them.
Dijon Mustard: Dijon mustard can be course or smooth. I prefer course ground dijon, but you can use either! I use Noble Made's and it is my absolute favorite.
Lemon Juice: This adds a nice tartness to the dressing to help balance out the sweetness of the blueberries. It is also full of Vitamin C.
Spices: Garlic powder, paprika, parsley
Chop all the veggies. Chop broccoli into small florets into bite size pieces, dice onion into fine chunks, half the grapes. You will want them all to be bite-sized pieces or smaller, except the red onion, which should be diced finely.
Combine all dressing ingredients into mixing bowl and whisk until smooth. You can also use a blender if that makes mixing easier.
Toss together broccoli, onion, grapes, broccoli slaw and combine with dressing. Mixing until everything is coated evenly.
Add the slivered almonds and toss the salad again.
Cover and leave in fridge until ready to serve or eat right away. If you are not eating it the same day, leave dressing on the side until day of.
Recipe Tips and Tricks
Make ahead: You can make this paleo friendly broccoli salad ahead of time and save for your party or to eat later in the week. You can toss all the salad ingredients together and make the dressing. Cover the salad and put in the fridge and keep the dressing in a mason jar. Combine the salad and the dressing when you are ready to serve.
Serving: I love to serve this on a hot summer day because it doesn't require any cooking! I serve it with burgers, steak, or your favorite summer meal. I like it to be chilled when I serve it, but you can also serve it immediately after making it.
Dairy: If dairy is not your concern, you can always use regular mayo instead of avocado mayo.
Vegan: To make this completely plant based, you can use vegan mayo or you can also use tahini instead of the avocado mayo.
Protein: You can add your favorite bacon if you want to add a little more flavor or protein to your salad.
Dressed: If you have the salad already dressed and want to save it for leftovers, store it in an air tight container for up to 5 days. It does not get soggy.
Not dressed: Store the salad covered or in an air tight container and store the dressing in a mason jar for up to 5 days. Dress when you are ready to serve.
Freezing: I do not recommend freezing this recipe.
FAQs About Recipe
What is the best mayo to use for a healthier broccoli salad?
I really like using avocado mayo from Chosen Foods. I think it is the most neutral flavored non-dairy mayo out there. Another popular brand is Primal Kitchen avocado Mayo. If you are looking for plant-based, you can use vegan may, as well.
How long does Whole30 Broccoli Salad last in the fridge?
This salad will last in the fridge for up to 5 days if stored in an air tight container. Whether you dress it right away or not, it still stay fresh for 5 days.
How do you cut broccoli for broccoli salad?
I usually start by cutting the stem of the broccoli off because you really only want the tips of the broccoli for broccoli salad. Then you can run your knife through cutting off small pieces of the head of the broccoli. You want them to be about 1 inch chunks so that it is bite-sized, making this salad a little easier to eat.
Dairy-free Broccoli Salad
- 2 heads broccoli
- 2 cup broccoli slaw
- ½ red onion diced
- 1 cup red grapes quartered
- ¼ cup slivered almonds
- ½ cup avocado mayo
- 1 tablespoon dijon mustard
- 2 tablespoon red wine vinegar
- ½ lemon juiced
- ½ teaspoon garlic powder
- 1 teaspoon parsley
- ½ teaspoon paprika
- Salt and pepper
- Chop broccoli into small florets into bite size pieces, dice onion into fine chunks, half the grapes.
- Combine all other ingredients into mixing bowl and whisk until smooth.
- Toss together broccoli, onion, grapes, broccoli slaw and combine with dressing until everything is coated evenly.
- Top the salad with slivered almonds and toss again.
- Cover and leave in fridge until ready to serve or eat right away. If you are not eating it the same day, leave dressing on the side until day of if you would like.