28g High-Protein Broccoli Salad

I used to think broccoli salads were just boring diet food—until I discovered this high-protein broccoli salad that actually tastes amazing! Packed with Greek yogurt, Parmesan, and almonds, it’s my go-to when I need something quick, nutritious, and satisfying. The first time I made it, I couldn’t believe how something so simple could be this good. Now I prep it weekly—it keeps me full, and even my kids sneak bites straight from the bowl. Trust me, this isn’t your average sad salad. It’s fresh, crunchy, and loaded with protein to power you through the day.

Ingredients for High-Protein Broccoli Salad

You’ll need just a handful of fresh ingredients to make this powerhouse salad:

• 2 cups broccoli florets (bite-sized pieces, about 1 small head)
• 1/2 cup plain Greek yogurt (I use full-fat for creaminess)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped almonds (measure after chopping)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• Salt and freshly ground black pepper to taste

Ingredient Notes & Substitutions

The Greek yogurt is non-negotiable for me—it packs double the protein of regular yogurt and makes the dressing luxuriously thick. But if you’re dairy-free, mashed avocado works surprisingly well! For the almonds, toasted walnuts or sunflower seeds add great crunch too. And if you don’t have fresh lemons, a splash of apple cider vinegar gives that same bright tang. Just promise me you’ll grate the Parmesan yourself—the pre-shredded stuff just doesn’t melt into the dressing the same way.

How to Make High-Protein Broccoli Salad

This salad comes together in minutes, but there are a few tricks to making it perfect every time. I’ve made this high-protein broccoli salad dozens of ways, and this method gives me the best texture and flavor balance.

Step 1: Prep the Broccoli

First, chop your broccoli into small, bite-sized florets—about the size of a quarter. Don’t skip rinsing them! I give mine a good shake in a colander, then pat dry with a clean towel. This keeps the dressing from getting watery.

Step 2: Mix the Dressing

In your favorite mixing bowl, whisk together the Greek yogurt, lemon juice, and olive oil until smooth. Watch it transform from separated ingredients to a creamy, dreamy dressing. The lemon juice helps thin the yogurt just enough to coat every floret.

Step 3: Combine and Serve

Toss the broccoli in the dressing until it’s evenly coated—I use my hands to really massage it in. Sprinkle with almonds and an extra dusting of Parmesan. Pro tip: Let it chill for 15 minutes if you can wait. The flavors meld together beautifully!

Tips for the Best High-Protein Broccoli Salad

Want to take your broccoli salad from good to “can’t-stop-eating-it” good? Here are my foolproof tricks:

• Ice bath magic: For extra crisp broccoli, soak florets in ice water for 5 minutes before chopping – they’ll stay crunchy for days!
• Toast those nuts: A quick 3-minute toast in a dry pan makes almonds taste 10x better (just don’t walk away – they burn fast).
• Massage dressing in: Get hands-on when mixing – it helps the yogurt coating cling to every nook of the broccoli.
• Make it ahead: The salad actually gets better after 30 minutes in the fridge as flavors meld together.

High-Protein Broccoli Salad Variations

This high-protein broccoli salad is like a blank canvas for your favorite add-ins! I love tossing in diced grilled chicken or crispy baked tofu when I need an extra protein boost. For meal prep days, I’ll throw in some quinoa or chickpeas. The best part? It still tastes amazing no matter what you add—just keep that creamy yogurt dressing as the star!

Storage & Reheating

This high-protein broccoli salad keeps like a dream in an airtight container for up to 2 days – though mine never lasts that long! The flavors actually improve as they mingle in the fridge. Remember, this salad is meant to be served cold, so no reheating needed – just grab and go when hunger strikes.

Nutritional Information

Here’s the scoop on what’s in each serving of this high-protein broccoli salad (based on my exact ingredients). Remember, these are estimates – your numbers might dance around a bit depending on yogurt brands or how generous you are with the Parmesan!

Frequently Asked Questions

Can I use frozen broccoli?

You can, but fresh is best! Frozen broccoli tends to get mushy when thawed—not great for that perfect crunch. If you must use frozen, don’t thaw it first. Toss the florets straight from freezer to dressing while still icy. The yogurt will cling better, and they’ll retain more texture as they thaw in the fridge.

Is this salad keto-friendly?

Absolutely! With only 12g net carbs per serving and a ton of healthy fats from the almonds and olive oil, this high-protein broccoli salad fits perfectly into a keto lifestyle. Just watch your portion if you’re strict—that Parmesan does have about 1g carb per tablespoon.

How to make it dairy-free?

Easy swap: Use 1/2 cup mashed avocado instead of Greek yogurt (still creamy!), nutritional yeast instead of Parmesan, and skip the cheese topping. The almonds already add plenty of richness. I’ve made it this way for my lactose-intolerant friends—they couldn’t tell the difference!

Now it’s your turn to make this high-protein broccoli salad magic happen in your kitchen! I’d love to hear how it turns out—did you add any fun twists like crispy bacon or sunflower seeds? Maybe you discovered the perfect protein boost to throw in? Drop your creations in the comments below (bonus points if you snap a pic of that beautiful green crunchiness). Trust me, once you try this recipe, you’ll understand why it’s become my lunchbox hero. Happy chopping!

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