This flavorful, healthy Broccoli Salad is an ideal side for summer picnics and cookouts. It tastes best after sitting in the dressing for a few hours or overnight, so it’s excellent for meal prep. Both kids and adults love this easy broccoli salad made without mayonnaise.
If you enjoy lighter salads, try variations like Broccoli Salad with Bacon or a Simple Strawberry Spinach Salad for more sunny-season side options.
A Healthy Broccoli Salad without Mayonnaise
This no-mayo broccoli salad balances crunchy and tender textures with savory and sweet flavors. Instead of a heavy mayonnaise base, the salad gets creamy tang from a lemon-tahini dressing that brightens every bite.
Imagine chopped raw broccoli tossed with toasted cashews, sweet grapes, bell pepper, golden raisins, and cubes of sharp cheddar, all lightly coated in a zesty tahini and lemon dressing. The dressing brings a silky texture and pleasant sesame flavor without relying on mayonnaise.
Tahini blended with lemon juice, a splash of vinegar, olive oil, Dijon mustard, and a touch of honey or maple syrup turns into a creamy, versatile sauce. It’s great on this broccoli salad and delicious on grain bowls or roasted vegetables as well.
This broccoli salad is portable, keeps well, and improves as it sits—making it perfect for potlucks, picnics, and weeknight meal prep.
What You’ll Need
Broccoli Salad Ingredients
- Raw broccoli, chopped small
- Red grapes, halved
- Orange bell pepper (or yellow/red for color)
- Cashews, toasted with a little sea salt and olive oil
- Golden raisins (or regular raisins)
- Cheddar cheese, cubed (omit for dairy-free or vegan)
- Red onion, thinly sliced (optional)
Lemon Tahini Dressing
- Tahini (sesame paste)
- Fresh lemon juice
- Red wine vinegar or apple cider vinegar
- Olive oil (or avocado oil)
- Raw honey or maple syrup (optional, for a touch of sweetness)
- Dijon mustard
- Sea salt & black pepper, to taste
Make this Easy Broccoli Salad Recipe Ahead of Time
Broccoli is a sturdy vegetable that holds up well to dressings, so this salad is a great make-ahead option. Dress the broccoli in the tahini-lemon mixture a few hours or a day before serving to let flavors meld and to slightly soften the broccoli. Keep crunchy toppings like cashews and cheese separate until just before serving for best texture.
For gatherings, I often toss the broccoli with dressing ahead of time and store the rest of the ingredients separately. Combine everything right before serving to preserve freshness and crunch.
How to Make a Healthy Broccoli Salad with No Mayo
Step 1: Combine tahini, lemon juice, red wine vinegar (or apple cider vinegar), olive oil, Dijon mustard, a touch of honey or maple syrup if using, and salt and pepper in a bowl or blender. Whisk or blend until smooth and creamy.
Step 2: Chop broccoli into small pieces and place in a large bowl. Toss the chopped broccoli with enough dressing to coat. Use your hands or a spoon to work the dressing into the florets. Cover and refrigerate to let the flavors penetrate—dressing the broccoli the day before is a handy pro tip.
Step 3: When ready to serve, add the prepared toppings: halved grapes, diced bell pepper, golden raisins, and toasted cashews. Keep the cheddar and cashews aside if you prefer them extra crunchy until just before serving.
Step 4: Toss gently to combine and serve chilled or at cool room temperature.
Adapt this No Mayo Broccoli Salad
Vegan Broccoli Salad
Make the salad vegan by omitting the cheddar or swapping in a dairy-free cheese alternative. The tahini dressing is already plant-based.
Paleo or Whole30 Broccoli Salad
This recipe adapts well to Paleo or Whole30: omit the cheese and skip the honey in the dressing. Add crumbled bacon for extra savory flavor if that fits your plan.
Optional Additions
Use this recipe as a template—try adding:
- Bacon bits, crisp and crumbled
- Toasted sunflower seeds for extra crunch
- Feta or goat cheese instead of cheddar
- Blueberries or cherry tomatoes in place of grapes
- Sliced apples or pears for extra freshness
- Dried cranberries for a tart-sweet pop
FAQ & How to Store
How to Store Broccoli Salad without Mayo
For best results, dress the broccoli and store the chopped toppings in separate containers. Combine them shortly before serving so ingredients remain crisp. Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
If you want to avoid soggy nuts, cheese, or raisins, keep those components separate and add them to individual servings later. Because this dressing doesn’t contain mayonnaise, the salad tolerates brief room-temperature holding—which makes it a reliable choice for potlucks and summer buffets.
To meal prep lunches, divide dressed broccoli and toppings into containers and assemble portions when ready to eat.
Is Broccoli Salad Healthy?
Broccoli is rich in vitamin C and vitamin K, along with beneficial plant compounds. Many broccoli salads become less healthy when they rely on heavy mayonnaise-based dressings with added sugars or industrial seed oils. This lemon-tahini dressing is a lighter, nutrient-rich alternative that still provides creaminess and satisfying flavor.
Other Healthy Summer Salad Recipes:
- Paleo Broccoli Salad with Bacon
- Summer Greek Quinoa Salad
- Kale Salad with Blueberries and Quinoa
- Addictive Asian Cabbage Salad
- Massaged Kale Salad with Blood Oranges
I’d love to connect on social media — find me on Facebook or Instagram for daily healthy-eating inspiration.
Broccoli Salad No Mayo
Ingredients
- 6 cups broccoli, chopped small
- 1 bell pepper, orange or red, diced
- 1 cup red grapes, halved
- 1/3 cup cashews, toasted
- 1/4 cup cheddar cheese, cut into small cubes (optional)
- 1/4 cup golden raisins
Lemon Tahini Dressing
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar (or red wine vinegar)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or date syrup (optional)
- Sea salt and pepper, to taste
Instructions
- Mix the dressing ingredients together. Whisk until smooth or blend briefly for a creamier texture.
- Add the chopped broccoli to a colander and pour boiling water over it to quickly soften the florets, then rinse with cool water. (This step is optional—raw broccoli works well too.)
- Toss the broccoli with the dressing until evenly coated.
- Right before serving, add grapes, bell pepper, raisins, and most of the cashews. Reserve a few cashews and the cheese to sprinkle on top at serving time so they remain crunchy.
Notes
- Make it Vegan: Omit the cheddar or use a dairy-free cheese alternative.
- Paleo or Whole30: Omit cheddar and the optional honey to make it compliant.
- Optional Additions: Crisp bacon, extra seeds, or different fruits like apples or blueberries are all great variations.