Mediterranean Low Carb Broccoli Salad Recipe

By Sarah Hunt, AZFB Communications Intern


Photo: Food Faith Fitness blog


Looking for a way to spice up your in-season broccoli this spring? We’ve got just the recipe! Try adding this delicious Mediterranean Low Carb Broccoli Salad as a side to your dinner tonight to liven up your meal.


Mediterranean Low Carb Broccoli Salad

By Taylor of the Food Faith Fitness blog


Prep time: 25 minutes | Total time: 25 minutes

Yields 8 side servings




For the Salad

  • 5 Cups Broccoli, cut into small florets (380g)
  • 1/2 Cup Artichoke hearts marinated in olive oil, sliced
  • 1/2 Cup Sun-dried tomatoes in olive oil, roughly chopped (75g) (oil squeezed out)
  • 1/2 Cup Pitted Kalamata olives, halved
  • 1/3 Cup Red onion, diced
  • 1/4 Cup Roasted salted sunflower seeds


For the Dressing

  • 2 Cups Plain, non-fat Greek yogurt
  • Zest and juice of 1 large lemon
  • 4 1/2 tsp Monkfruit, (or granulated sweetener of choice)
  • 1 3/4 tsp Dried oregano
  • 1 1/2 tsp Fresh garlic, minced
  • 1 1/2 tsp Dried ground basil
  • 1 1/2 tsp Dried ground thyme
  • 1 tsp Sea salt
  • Pepper
  • 2 Tbsp Oil from the jar of sun-dried tomatoes




  1. In a large bowl, mix together ALL of the salad ingredients.
  2. In a medium bowl, stir together all of the dressing ingredients.
  3. Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
  4. DEVOUR!


Find more delicious recipes on Fill Your Plate’s recipe database!

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