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–+ servings

Easy Broccoli Salad - Creamy, Crunchy and Delicious!

5 from 1 vote
It’s full of crunchy veggies, sweet fruit, and a creamy, tangy dressing — all without any oil or dairy. Perfect as a side dish for potlucks, picnics, or weeknight dinners!
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Servings: 10
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cups broccoli florets, cut into bite size pieces
  • 1 apple, cored and diced or 1 cup grapes sliced in half or 1/2 cup raisins
  • ¾ cup diced red onion
  • ¼ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
Creamy Dressing
  • 10.8 ounces silken tofu
  • 1 Tbsp lemon juice
  • 1-2 Tbsp apple cider vinegar - start with 1 Tbsp and taste add more for tanginess
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp Dijon mustard
  • 1 Tbsp date sugar add more for sweetness
  • Ground black pepper to taste
  • 1 tsp salt substitute or 1/4 tsp salt or 1 tsp miso paste

Method
 

  1. In a medium bowl, mix together the broccoli, diced apple, red onion, sunflower seeds, and pumpkin seeds.
  2. In a blender, combine all the dressing ingredients and process until smooth and creamy. Taste and adjust: add more vinegar for tanginess, or more date sugar for sweetness.
  3. Pour the dressing over the salad and stir well to coat everything evenly.
  4. Chill until ready to serve. It should last 2-3 days in the refrigerator.

Notes

Easy Substitutions

  • Swap the apple for 1 cup green or red grapes, or use a mix of both for color and sweetness.
  • Prefer dried fruit? Use ½ cup raisins or dried cranberries (craisins) instead of fresh fruit.
  • If you don’t have sunflower or pumpkin seeds, try slivered almonds for a nutty crunch.
  • This salad is as versatile as it is nutritious — and it only gets better after chilling in the fridge as the flavors meld. Enjoy it as a light lunch, a side dish, or even a hearty snack!

  • 🥗 Tofu Substitutes for the Dressing: 

  • I have not tried these substitutions but am providing them as a reasonable substitute for the tofu. You may have to adjust quantities to achieve the consistency desired. ✅ White beans (like cannellini or navy beans) — about 1½ to 2 cups cooked beans. They make a creamy, mild base that blends well and keeps the dressing high in protein and fiber.
    ✅ Soaked raw cashews — about ¾ to 1 cup, soaked in hot water for at least 30 minutes (or overnight) and then blended with water to make a creamy sauce. This will give a richer, slightly sweeter taste.
    ✅ Plain, unsweetened coconut yogurt — use about 1½–2 cups. This option adds a little tang and creaminess, and it’s also soy-free.

    Notes:

    • If using beans or cashews, you might need to add 2–4 tablespoons of water to reach the desired creamy consistency.
    • Cashews will make the dressing higher in fat compared to tofu or beans.
    • Taste and adjust seasoning, since beans and cashews are less tangy than tofu — you might want an extra splash of vinegar or lemon.

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