Fresh, bright, and straightforward to put together, Broccoli Dill Salad Recipe is a vegetarian American salad made with broccoli, fresh dill, and greek yogurt in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: American

Ingredients

  • 8 oz broccoli ((about 2 cups))
  • 1/4 cup fresh dill (chopped)
  • 1/2 cup greek yogurt (or mayonnaise)
  • salt and pepper (to taste)
  • 1 tablespoon lemon juice
  • 2-3 tablespoons pumpkin seeds (optional)

Method

Cook Broccoli:

  1. In Instant Pot - Steaming perfectly tender broccoli in an Instant pot is a breeze. Look at the detailed recipe for Steaming Broccoli in Instant Pot.
  2. On Stovetop Pot - In a large covered pot, cook broccoli in a small amount of boiling water for about 2 minutes or until crisp-tender. Drain and rinse with cold water. Then transfer it to a paper towel-lined bowl to fully dry.

Make Dressing:

  1. Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves. Set aside.

Toss:

  1. Then add the cooked broccoli, pumpkin seeds into the dressing and toss well until evenly coated.
  2. Refrigerate this salad for at least 1 hour so that broccoli gets a chance to soak in some of the dressing and adds more flavor to the salad!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.