This easy creamy Broccoli Salad recipe with dill has the best combination of flavors and great for summer picnics or barbecue.

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.