With only five main ingredients and a bright poppy seed lemon dressing, this Strawberry Broccoli Salad is a fresh, flavorful choice for warm-weather meals. Crisp broccoli florets combine with sweet Granny Smith apples, juicy strawberries, creamy Colby Jack cheese, and toasted slivered almonds. Tossed in a lemony poppy seed dressing, the salad is creamy, crunchy, and slightly sweet—ideal for summer picnics, barbecues, or a quick, satisfying lunch.
I usually serve a classic broccoli salad with roasted turkey or grilled mains, but this version adds the bright flavor of fresh strawberries for a twist that surprised my family. The combination of sweet fruit and savory broccoli works beautifully, and the poppy seed lemon dressing ties everything together with a refreshing tang. It’s a simple recipe that’s easy to scale up for gatherings and just as suitable for a weekday meal.
Table of contents
- Why you will love this recipe
- What you will need
- How to make
- Expert tip
- Recipe variations and add-ins:
- Serving suggestions:
- How to store:
- Frequently asked questions
- More salad recipes to try:
This salad comes together in about 20 minutes and requires minimal prep. After a few trials, I found the best balance is broccoli with both apples and strawberries, plus a mild, creamy cheese for richness and toasted almonds for crunch. If you have fresh strawberries in season, this is the perfect way to showcase them.
Why you will love this recipe
- Kid-friendly: The colorful mix of fruit, vegetables, and cheesy cubes makes this an easy hit with kids who might otherwise avoid raw broccoli.
- Flexible: Swap or omit ingredients depending on what you have—cauliflower, zucchini, or a different cheese all work well.
- Fast and easy: Minimal chopping and a quick dressing mean you can have this ready in about 20 minutes.
- Great for gatherings: It’s light, refreshing, and travels well for potlucks and picnics when dressed just before serving.
What you will need
Salad ingredients:
- Broccoli: Fresh broccoli florets, chopped from a whole head for the best texture. Choose firm, dark green florets.
- Apples: Granny Smith gives a pleasant tartness and stays crisp in the dressing.
- Strawberries: Fresh is best—washed, patted dry, and quartered.
- Cheese: Colby Jack or another mild, creamy cheese cut into ½-inch cubes.
- Almonds: Toasted slivered almonds for crunch and a nutty flavor.
For the dressing:
- Lemon juice: Freshly squeezed for brightness and to slow fruit browning.
- Mayonnaise: Use your preferred mayo or a lighter alternative.
- Sugar: Granulated sugar balances the tang; honey or maple syrup can be substituted.
- White vinegar: Adds a sharp edge that complements the lemon.
- Poppy seeds: Adds texture and visual appeal to the dressing.
How to make
1. Make the dressing: Whisk together mayonnaise, lemon juice, white vinegar, sugar, and poppy seeds in a small bowl until smooth. Taste and adjust sweetness if needed.
2. Prep the salad: Chop the broccoli into bite-size florets, core and dice the apples into about ½-inch pieces, and cube the cheese. Combine broccoli, apples, and cheese in a large bowl.
3. Add the dressing: Pour the poppy seed dressing over the broccoli mixture and toss until everything is evenly coated.
4. Finish and serve: Gently fold in the sliced strawberries, taking care not to mash them. Sprinkle toasted slivered almonds on top and serve immediately, or chill for up to an hour to let flavors meld.
Expert tip
Pick the freshest broccoli
Choose broccoli with firm, tightly closed florets and a deep green color. Avoid yellowing or wilted spots. The stems should feel crisp and moist at the cut end. Fresh broccoli makes a big difference when served raw.
More tips to consider:
- Wash and dry all produce before assembling; a salad spinner helps keep ingredients crisp.
- Prepare the dressing in advance and store it in the fridge in a sealed jar for convenience.
- If using frozen ingredients, thaw in the refrigerator overnight to preserve texture.
- Hold the almonds and strawberries until just before serving to keep them from getting soggy.
- Pat very juicy apples dry with paper towels to prevent excess moisture in the salad.
Recipe variations and add-ins:
- Add protein: Toss in cooked shredded chicken or chickpeas to make the salad into a full meal.
- Extra vegetables: Shredded carrots, cucumber slices, or cherry tomatoes add color and texture.
- More fruit: Pears, mandarin oranges, or diced peaches can enhance the fruity profile.
- Different dressings: Try a honey mustard, ranch, or a lighter vinaigrette instead of the poppy seed dressing.
- Seed swap: Sunflower seeds are a great alternative to almonds for texture and flavor.
Serving suggestions:
This salad pairs well with grilled mains, roasted poultry, or as a fresh side for sandwiches. For parties, scoop into small cups as an appetizer or serve a large bowl alongside grilled chicken, potato sides, or seafood for a balanced summer meal.
How to store:
- Refrigerate: Store in a sealed container in the fridge for up to a few days. For best texture, keep dressing separate until ready to serve.
- Do not freeze: Freezing is not recommended because strawberries and apples will turn soggy after thawing.
Frequently asked questions
Raw broccoli tastes best when it’s fresh—mild and slightly grassy rather than bitter. A squeeze of lemon juice, a pinch of salt and pepper, or a light drizzle of olive oil can round out the flavor. Blanching briefly and shocking in ice water will brighten the color and soften the texture slightly if you prefer a milder bite.
Almonds can soften over time in contact with dressing. To keep them crunchy, add toasted almonds just before serving or store them separately until ready to serve.
Blanching is optional but helpful if the broccoli is a bit bitter or you want a slightly softer texture. Briefly boil for about a minute and plunge into an ice bath to preserve color and crunch.
More salad recipes to try:
Crab Salad Recipe
Overnight Salad or Seven Layer Salad
Mexican Salad
Apple Fennel Chicken Salad Recipe
Strawberry Broccoli Salad
Ingredients
- 8 cups fresh broccoli florets
- 8 oz Colby Jack cheese, cut into ½ inch cubes
- 2 Granny Smith apples, chopped
- 2 cups fresh strawberries, washed, pat-dried, and quartered
- 1/4 cup slivered almonds, toasted
Dressing:
- 1 tablespoon lemon juice
- 1 teaspoon poppy seeds
- 1 cup mayonnaise
- 2 tablespoons sugar, or more if needed
- 2 teaspoons white vinegar
Instructions
- Mix the dressing ingredients in a bowl and set aside.
- Combine broccoli, apples, and cheese in a large bowl. Add the dressing and toss to coat.
- Gently stir in the strawberries and sprinkle with toasted almonds.
- Serve immediately or chill for one hour to allow flavors to meld.
Notes
Choose fresh, firm broccoli for the best raw texture. If the broccoli is slightly bitter, blanch briefly and shock in ice water to improve flavor and color. Store dressing separately if preparing ahead to keep the salad crisp.
Nutrition
Calories: 704 kcal | Carbohydrates: 40 g | Protein: 21 g | Fat: 65 g | Fiber: 9 g | Sugar: 23 g