Green Goddess Broccoli Salad

Green Goddess Broccoli Salad

1 Review
From: Diabetic Living Magazine, Summer 2019

Don't toss those stems! Broccoli stems are high in fiber and mildly sweet in flavor. Peeled and thinly sliced, they lend a sweet crunch to this healthy broccoli salad. An herb-filled buttermilk green goddess dressing and a sprinkle of sunflower seeds make this salad really special.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced (1 Tbsp.)
  • ½ cup low-fat mayonnaise
  • ¼ cup low-fat buttermilk
  • ¼ cup chopped fresh flat-leaf parsley
  • 1½ tablespoons minced fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 2 oil-packed anchovy fillets, drained
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Salad
  • 2 heads broccoli (about 1¾ lbs.), tops cut into small florets, stems peeled and cut into matchsticks
  • 1 carrot, shredded ( ½ cup)
  • 1 tablespoon unsalted dry-roasted sunflower seeds


  • Prep

  • Ready In

  1. To prepare dressing: Combine oil and garlic in a small skillet over low heat. Let sizzle for 1 minute, then transfer to a food processor. Add mayonnaise, buttermilk, parsley, chives, tarragon, anchovies, lemon zest, lemon juice, salt, and pepper; process until smooth.
  2. To prepare salad: Bring a large pot of water to a boil. Place a large bowl of ice water beside the stove. Add broccoli florets to the pot; cook just until bright green and tender-crisp, 1 to 2 minutes. Using a slotted spoon, immediately transfer to the ice water. When cool, drain in a colander and pat dry with a clean kitchen towel.
  3. Combine the broccoli florets, broccoli stems, and carrot in a large serving bowl. Add the dressing and toss to coat. Sprinkle with sunflower seeds.
  • To make ahead: Refrigerate dressing (Step 1) for up to 2 days.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 112 calories; 7 g fat(1 g sat); 5 g fiber; 11 g carbohydrates; 3 g protein; 116 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 2,877 IU vitamin A; 70 mg vitamin C; 61 mg calcium; 1 mg iron; 301 mg sodium; 364 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value), Vitamin A (58% dv), Folate (29% dv)
  • Carbohydrate Servings: ½

Reviews 1

June 03, 2019
profile image
By: Elizabeth
Quite frankly, I couldn't make up my mind whether I liked it enough to make it again. I liked the combination of broccoli, carrots, and sunflower seeds and found it tastier the next day. Perhaps it was the dressing that put me off a bit. The family thought it was "meh."
More Reviews