Blueberry Lemon Poppyseed Broccoli Salad

Check out my entire collection of broccoli salad recipes!

This isn’t the first, and it is not the last broccoli salad recipe I plan on sharing with you this season.  I have been on a broccoli salad kick lately, and my ” let’s turn whatever we have around the house into a broccoli salad” mantra has been happening this year.   So far this season, I have shared with you my Strawberry Poppyseed Broccoli Salad, My Winter Broccoli Salad, a Roasted Broccoli Salad with goat cheese, and now I am in the mood for all things spring so I have created this. Blueberry Lemon Poppyseed Broccoli Salad for you today!

A few summers ago, I started putting adding lemon zest to summery salads, and the zest brightens any salad and gives it the perfect amount of depth.   I think that blueberries and lemons make the ideal pair.  Like in this Lemon-Blueberry Smoothie. This broccoli salad has fresh blueberries AND dried blueberries.  I also made a homemade lemon poppyseed dressing.

I made this homemade lemon poppyseed dressing with a little bit of mayo and sour cream.  However, if you’re looking for something healthier, you can sub either of those or both with plain Greek Yogurt.    Also, if you don’t feel like making homemade dressing, or you don’t have the time.   I like buying this poppyseed dressing and then adding a tablespoon of lemon juice to it.

I got into making broccoli salads last year after the couple of Romaine Lettuce crisis we had. I love crunchy chopped salads and turned to Broccoli when this was going on.  And it turned out that my kids love broccoli salad too!  I am lovely with putting a sugary, mayonnaise-based dressing on a salad if it means my kids will eat a plate of Broccoli!

5 from 4 votes
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Blueberry Lemon Poppyseed Broccoli Salad

Ingredients

  • 8 cups chopped broccoli
  • 1 cup fresh blueberries
  • 1/3 cup dried blueberries
  • 1/2 cup cashews
  • 1/4 cup chopped green onions
  • 1 tablespoon lemon zest
  • 1 cup Lemon Poppyseed Dressing

Lemon Poppyseed Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 2 teaspoons poppy seeds
  • 1 tablespoon lemon juice

Instructions

  1. Add all the ingredients to the Lemon Poppyseed dressing together in a bowl and whisk together. Set aside. 

  2. Add Broccoli, blueberries, dried blueberries, cashews, green onions and lemon zest in a bowl. 

  3. Drizzle the lemon poppyseed dressing onto the broccoli salad and mix. 

  4. refrigerate until you are ready to serve.  

My husband loved the winter broccoli salad that I made right before Christmas, but I think he enjoyed this one more!  I can’t wait to make this for summer cookouts!

 

22 Comments

  1. I’m making this today. Did you use roasted/salted cashews?

     
  2. What kind of cashews? Roasted? Salted? Raw?

     
  3. 5 stars
    This was the super star of our summer dinner for friends! We couldn’t stop eating it and everyone wanted the recipe. I used the shortcut with the Brianna’s dressing & 1/4 c fresh lemon juice, plus some extra lemon zest. I also added some cubed jicama and sunflower seeds, but it would have been great without them as well. Divine. Our new favorite side dish/lunch salad! As for how far in advance, I’d guess this will last at least 5 days and probably be even better after the first day.

     
  4. Have you ever tried this using roasted broccoli? (thinking about for folks who have a harder time processing raw veggies)

     
  5. Very good, family liked. Made a half recipe, but a little more than half dressing. Used Greek unsweetened yogurt and a little mayo, same lemon. Used currents warmed in micro in a little water and drained as that is what I had. Used same amount fresh blueberries, walnuts instead of cashews , again what I had. Will make again
    Ads very annoying as I wrote this on phone. Had to write twice as it kept popping over commentand trying to close would open ad. Heading took about half the top of the comment.

     
  6. This cooled off roasted broccoli would work? I am out of fresh

     
  7. 5 stars
    My daughter made this tonight and the whole family really liked it. We will make it again! I will admit that I used a creamy poppyseed dressing that I bought and just added some fresh squeezed lemon juice. Yum!

     
  8. Thanks for sharing! How far ahead of time can I make it?

     
  9. This looks so good! I wouldn’t have ever thought to put these flavors together!

     
  10. 5 stars
    Perfection. The whole family loved it. This is definitely a keeper.

     
  11. Looks like a fun spin on our regular recipe. I’ll have to try this out the next time we have company.

     
  12. Love this spin on a classic recipe. Summer fresh for bbqs.

     
  13. Hi there, Kristen!
    Do you only use the green tops of the green onions, and not the lower, white parts? From the pictures, it looks like only the green tops are put in. Just checking before I whip up a batch. So excited to try this.

     
  14. Any ideas when dried blueberries aren’t available?

     
  15. 5 stars
    I made your recipe and love it. I altered it some to be even healthier. I replaced the mayo and sour cream with almondmilk unsweetened yogurt, 2 containers and I added 1 more cup of blueberries, 1/4 cup or raisens since I didn’t have dried blueberries and I added more lemon zest as well as lemon juice. The older it gets the better it tastes. YUM. I am just finishing off the batch I made for Easter and one batch definitely makes a LOT. All good though. thanks for sharing this

     
  16. this looks amazing. would this work out if i used a vegan soy yogurt in place of both the sour cream as well as the mayo? or would it be too runny? I am trying to avoid the fats that are in some vegan foos

     

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