20-Minute Creamy Lemon Broccoli Salad
A bright, crunchy salad combining raw broccoli, sweet apple, and grated carrot tossed with a tangy lemon-mayo dressing and topped with toasted pecans and tart dried cranberries. The creamy dressing balances the fresh vegetables while nuts add texture and depth. Serve as a side dish for barbecues, potlucks, or weeknight dinners. This version's defining feature is the balance of textures and the brightness of fresh lemon juice cutting through the richness of the mayo-sour cream base.
Ingredients
- 2 medium broccoli heads, about 1 lb, cut into bite-sized florets
- 1 large carrot, grated or julienned
- 1 whole apple, cored and chopped
- ½ small red onion, thinly sliced (about 1/4 cup)
- ½ cup pecans or walnuts, toasted and coarsely choppedsunflower seeds or pumpkin seeds1:1nut-freetree_nuts-free
allergen-friendly
- ½ cup craisins or raisins, drieddried cherries or dried blueberries1:1taste variation
different tartness
- ½ cup mayonnaise
- ½ cup sour cream
- 2 Tbsp lemon juice, freshly squeezed
- ½ Tbsp sugar, or to taste(optional)
- ¼ tsp sea salt
- ⅛ tsp black pepper
Instructions
- 1
Toast pecans or walnuts over medium-high heat, tossing occasionally, until fragrant.
- 2
Transfer toasted nuts to a cutting board and chop coarsely.
- 3
Chop broccoli into bite-sized florets.
- 4
Grate carrot and chop apple.
- 5
Thinly slice red onion.
- 6
Combine broccoli, carrot, apple, onion, toasted nuts, and dried cranberries in a large bowl.
- 7
Whisk together mayonnaise, sour cream, lemon juice, sugar, salt, and pepper until smooth.
- 8
Add dressing to salad and toss until coated.
Tips
Toast nuts just before assembly to preserve their crunch and toasted flavor; they soften quickly once dressed.
Make the dressing separately and add gradually to avoid oversaturating the salad, which wilts the broccoli.
Prepare vegetables up to 2 hours ahead but dress the salad no more than 30 minutes before serving.
Good to Know
Cover and refrigerate up to 3 days. Dressing may be stored separately for up to 5 days.
Prepare all vegetables and chop nuts up to 2 hours ahead; refrigerate separately. Make dressing up to 1 day ahead. Assemble and dress just before serving.
Serve chilled or at room temperature as a side dish for grilled meats, sandwiches, or alongside pasta dishes. Works well at potlucks and picnics.
Common Mistakes
Toast nuts uncovered to avoid burning; check at 3-4 minutes.
Don't dress the salad too far in advance to prevent wilting the raw broccoli.
Use fresh lemon juice rather than bottled for optimal brightness and flavor.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
allergen-friendly
General Alternatives
different tartness
FAQ
Can I make this salad ahead for a party?
Yes, prepare vegetables and dressing separately up to 1 day ahead. Assemble and dress within 30 minutes of serving to keep broccoli crisp and nuts from softening.
What if I don't have sour cream?
Substitute plain Greek yogurt one-to-one for a tangier, lighter version. You can also use all mayo, though the dressing will be less tangy.
How long does this keep in the refrigerator?
An undressed salad keeps up to 3 days. Once dressed, consume within 2-3 hours before the broccoli softens. Store components separately for longer storage.