Broccoli Salad with Bacon & Toasted Seeds

It’s not the heavy with fat broccoli salad you remember.



Ready In:


prep: 15-20 mins
cook: 30 minutes to overnight 



Good For:

Side Dish


About this Recipe

This lightly dressed, chilled broccoli salad is great for picnics, potlucks, and other casual get-togethers. The mayonnaise-free dressing adds a boost of bright flavor thanks to the fresh lemon juice and zest, while the crisp-tender broccoli and pumpkin seeds add a satisfying crunch.

If you have the time, make this recipe the night before. The extra time will allow the flavors to blend more thoroughly.



  • 1 5 oz container of Yoplait YQ yogurt, plain
  • one pinch Stevia powder
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest (optional)
  • Salt and freshly ground black pepper, to taste.

Broccoli Salad:

  • ½ small red onion, outer skin removed and cut into thin slices
  • 4 cups fresh broccoli florets
  • 6 slices bacon, cooked crispy and crumbled
  • ¼ c. fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/3 c. toasted pumpkin seeds, unsalted



  • You can substitute non-flavored Greek yogurt, but it will change the macros. I use YQ because it’s the LOWEST CARB yogurt out there at 2 grams per serving.
  • Use another prefered sweetener if you choose.


  • Fat 54% 54%
  • Carbs 16% 16%
  • Protein 30% 30%

Step by Step Instructions

Step 1:

To make the dressing, combine the yogurt, sweetener (if using), lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.

Step 2:

Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp tender. (Check after 3 minutes and adjust cooking times accordingly).

Step 3:

Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.

Step 4:

In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon, and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.

Step 5:

Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy.

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