If I had to pick a salad to define my life, it would be broccoli salad.

I’m not really sure what situation would require me to actually have to do that. But, HEY, everything is hypothetical.


Broccoli salad. Whether it’s an Asian healthy broccoli salad, a Greek healthy broccoli salad or even a healthy broccoli salad with cashew curry dressing, I will take a WHOLE BOWL PLEASE. Even if you add apples to make a Healthy Broccoli Apple Salad with Greek Yogurt I won’t be mad at you for adding fruit to my vegetables.

And this keto broccoli salad?


From the creamy swirls of muscle-buildin’ Greek yogurt goodness to the zesty lemon, tangy bursts of artichoke, the crunchy sunflower seeds, salty olives and those chewy sun-dried tomatoes, BURSTING with fresh, flavorful herbs, this little broccoli bowl is BANGIN’.

BANGIN’ for your taste buds, but also you’ll be BANGIN’ this recipe out of your kitchen in the sense that it’s SO quick and easy to make.

Bing-BANG-done, kinda thing.

You get it now.

It’s pretty much just a little chop, a little dice, a little stir-stir-stir, some good bonding time with the refrigerator to get the flavor action going and – WHAM- DONE.

Your ideal simple side dish? I’m gonna go with a HARD yes on that one. Especially if you serve it alongside Greek Healthy Turkey Quinoa Stuffed Bell Peppers!

Or, if quinoa isn’t you thing, maybe some Mediterranean grilled stuffed peppers?

It’s ALSO the kind of healthy broccoli salad recipe that turns you into the MVP of all potluck situations in your life AND all meal prep situations of your life because:

  1. You can EASILY double it to feed a crowd
  2. It tastes BETTER the next day, which makes it the ideal meal prep lunch scenario for the real-life-bored-of-eating-sandwiches-life that you live.

Internet friends. Letting this Mediterranean low carb broccoli salad sit is KEYKEYKEY to flavor development.

The broccoli florets sit back and SOAK IN all the creamy-dreamy lusciously-smooth Greek yogurt dressing, allowing all its zesty-herby-yummy flavor to seep into each and every nook and cranny of broccoli, instilling the most YUMMY Mediterranean flavors to this otherwise not-so-exciting vegetable.

It’s the kind of salad that you make with EVERY intention of being a super-awesome-prepared person and bringing it for lunch.

Then you try it and WHOA HOLD UP NOW. LIIKE, veggies so good it’s so UNEXPECTED.

So, you divide it up into fancy little meal-prep containers like the awesome-at-life person that I know you are. Only to go back and pick…pick…PICK at each little container until – WHOOPS – it’s all gone.

Alas. A sandwich again.




  • 5 Cups Broccoli,, cut into small florets (380g)
  • 1/2 Cup Artichoke hearts marinated in olive oil,, sliced
  • 1/2 Cup Sun-dried tomatoes in olive oil, , roughly chopped (75g) (oil squeezed out)
  • 1/2 Cup Pitted Kalamata olives,, halved
  • 1/3 Cup Red onion,, diced
  • 1/4 Cup Roasted salted sunflower seeds


  • 2 Cups Plain, non-fat Greek yogurt
  • Zest and juice of 1 large lemon
  • 4 1/2 tsp Monkfruit, (or granulated sweetener of choice)
  • 1 3/4 tsp Dried oregano
  • 1 1/2 tsp Fresh garlic,, minced
  • 1 1/2 tsp Dried ground basil
  • 1 1/2 tsp Dried ground thyme
  • 1 tsp Sea salt
  • Pepper
  • 2 Tbsp Oil from the jar of sun-dried tomatoes


  1. In a large bowl, mix together ALL of the salad ingredients.
  2. In a medium bowl, stir together all of the dressing ingredients,
  3. Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
  4. DEVOUR!