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Healthy Broccoli Salad with Greek Yogurt and White Beans

A lighter version of classic broccoli salad featuring a creamy Greek yogurt dressing and protein-rich white beans instead of cheese.

Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 2 large heads broccoli finely chopped (about 6 cups)
  • 1 can 15 oz cannellini beans or great northern beans, drained and rinsed
  • ¼ cup finely diced red onion

Dressing

  • ¼ cup avocado oil mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar or lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  1. Wash and finely chop the broccoli into small bite-sized pieces.
  2. Drain and rinse the white beans and pat dry.
  3. In a large mixing bowl, combine the broccoli, beans, and red onion.
  4. In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, vinegar (or lemon juice), salt, and pepper until smooth.
  5. Pour the dressing over the broccoli mixture and toss until evenly coated.
  6. Taste and adjust seasoning as needed.
  7. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

Recipe Notes

  • Cannellini beans, great northern beans, or navy beans all work well.
  • For additional crunch, add ¼ cup roasted sunflower seeds.
  • If you prefer a sweeter salad, increase the honey to 2 tablespoons.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.