A bowl of creamy broccoli and strawberry salad, with the title Creamy Broccoli & Strawberry Salad

Crunchy broccoli, juicy strawberries, salty feta and crunchy almonds come together in this Creamy Broccoli & Strawberry Salad, all tossed in a light lemon and poppy seed dressing. It’s fresh, colourful and a lovely balance of sweet, tangy and savoury.

There’s no cooking involved, so it’s perfect for barbecues, picnics and easy summer lunches.

A bowl of creamy broccoli and strawberry salad with red onion and feta
Crunchy broccoli and juicy strawberries tossed in a creamy lemon dressing.

Recipe Details

  • Preparation time: 15 minutes
  • Cooking time: None
  • Total time: Approximately 15 minutes, plus chilling
  • Serves: 6 as a side

Ingredients

For the Salad

  • A handful of baby leaf salad
  • 4 cups fresh broccoli florets (about 2 medium heads)
  • ¼ cup diced red onion
  • 450 g strawberries, sliced (about 2 cups)
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped almonds, for the topping

For the Creamy Dressing

  • ½ cup light mayonnaise
  • ½ cup low-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon poppy seeds

Method

1. Layer the Salad

Place the baby leaf salad in a large bowl first. Add the broccoli florets, followed by the diced red onion, sliced strawberries and crumbled feta.

2. Make the Dressing

In a separate bowl, whisk the mayonnaise, Greek yogurt, lemon juice, sugar, salt, black pepper and poppy seeds together until smooth.

3. Add the Dressing

Pour the dressing over the salad and toss gently until everything is evenly coated.

4. Top, Chill and Serve

Sprinkle the chopped almonds over the top, then chill in the refrigerator until ready to serve.

Close-up of creamy broccoli and strawberry salad
A close-up of the salad, ready to serve.

Tips and Variations

  • Cut the broccoli into small, bite-sized florets so every piece is well coated in the dressing.
  • Toss gently so the strawberries keep their shape.
  • Lightly toast the almonds in a dry pan for extra crunch and flavour.
  • If making ahead, add the strawberries and almonds just before serving to keep them fresh and crunchy.
  • Honey can be used in place of sugar in the dressing.

Storage

Keep leftovers covered in the refrigerator for up to 2 days. The salad is at its best on the day it is made, as the strawberries soften and release their juices over time.

Allergy information: Contains milk, egg and almonds (tree nuts).

Leave a comment

I’m Afsheen

Afsheen, the cook behind Chaatmasala

Welcome to Chaat Masala, my little world of cooking. I’m a London-based home cook and food lover, sharing delicious halal recipes that are simple, satisfying and full of spice.

Let's connect