Home » Blueberry Lemon Poppyseed Broccoli Salad

Blueberry Lemon Poppyseed Broccoli Salad

by Kristen

Your friends and family will go crazy when you bring this sweet blueberry lemon broccoli salad to your summer BBQ!

Your friends and family will go crazy over this sweet blueberry lemon broccoli salad.  This recipe has blueberries, dried blueberries, and lemon poppyseed dressing and is topped off with fresh lemon zest!  You will no longer struggle to get your kids to eat vegetables at family picnics and barbecues!  Just a few fresh ingredients will produce a substantial bright flavor!

Total time: 20 minutes

Once I realized that my kids would eat broccoli if I mixed it in a sweet mayo dressing and added all their favorite toppings, I started getting creative with many broccoli salad recipes.   This blueberry broccoli salad is so sweet and delicious that your kids will forget that they are eating salad.  This salad has minimal prep time and is the perfect side dish to bring to any potluck, party, picnic, or bbq.  You can easily change the toppings based on your family’s likes.

A few summers ago, I started adding lemon zest to salads, giving my favorite salads the perfect amount of depth.  You will love this bright, citrusy dish!


8 cups of chopped fresh broccoli florets

1 cup blueberries

1/3 cup of dried blueberries

1/2 cup cashews

1/4 cup of chopped green onions

One tbsp of lemon zest

1 cup of Lemon Poppyseed salad dressing  store-bought or homemade

Homemade Lemon Poppyseed Salad Dressing

1/2 cup mayonnaise

1/2 cup sour cream or Greek Yogurt

One tablespoon sugar

One tablespoon of lemon juice or to taste

Two tsp of poppy seeds

Optional add-ins and swaps- chopped kale, spinach,  dried cranberries, dried apricots,  feta cheese,  pecans, parsley, sunflower seeds, red onion, carrot shreds, almonds, honey, or more fresh blueberries.  Add some salt or black pepper if you like a little pop.

If you like this blueberry broccoli salad, you should try one of my other healthy broccoli salad recipes.

Strawberry Poppyseed Broccoli Salad with Avocado

Winter Broccoli Salad

Apple Cinnamon Broccoli Salad

with pumpkin seeds, pure maple syrup roasted nuts, and an apple cider vinegar dressing

Southwestern Broccoli Salad

with an avocado cilantro dressing

Greek Broccoli Salad


1. Prepare the dressing by adding the ingredients into a small bowl and mixing with a whisk.

2. Wash broccoli and cut florets into bite-size pieces

3. Add broccoli to a large bowl and add the salad toppings.

4. Mix. Drizzle salad dressing on top and toss with the broccoli mixture.

5. Top off the salad with lemon zest.


Store your leftovers in an airtight container in the fridge for 3-4 days.   You can also make this the night before you need to serve it.  You may want to save the dressing and add it right before serving.


Broccoli contains fiber, vitamins c, k, and a, and protein.

You can make my five-ingredient dressing or use your favorite store-bought poppyseed dressing.  If you can’t find lemon poppyseed dressing, add a few teaspoons of lemon juice to store-bought poppyseed dressing to liven it up.

5 from 6 votes

Blueberry Lemon Poppyseed Broccoli Salad


  • 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


  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.  

This broccoli salad is always such a hit, and the total time for prep is short.  This is a great side dish without all the calories and carbohydrates. Did you make this Lemon Blueberry Broccoli Salad? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know how it turned out for you! You can find me on Facebook, Instagram, Twitter, and Pinterest.

You won’t want to stop making it once you realize that your kids will eat broccoli salad! I have a bunch of broccoli salad recipes on my site. Check out:

12 Amazing Broccoli Salad recipes.



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Kris August 18, 2023 - 9:33 am

5 stars
I absolutely loved this. I used unsalted cashews and I can’t wait to make it again. I am trying to eat more fruits and veggies and this definitely did that. I would say I made it for a group, but I didn’t, I made it for myself and split it with my sister. It stayed great in the fridge for a few days. Next time I may add a little roasted chicken. Yum yum

Linda August 24, 2022 - 11:24 pm

5 stars
This is simply fabulous! I substituted dried cranberries instead of blueberries since that’s what I had and it tasted great. Loved the medley of flavors and mixing in fresh lemon juice with the prepared dressing (Marzetti’s was good too) was genius. Really made everything “pop”

janet August 13, 2022 - 6:47 pm

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

Kristen August 13, 2022 - 9:43 pm

I don’t. But you can if you like

janet August 13, 2022 - 5:44 pm

What kind of cashews? Roasted? Salted? Raw?

Kristen August 13, 2022 - 9:43 pm


Marie August 1, 2022 - 3:41 am

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.

Kristen August 1, 2022 - 9:05 pm

I appreciate you letting me know!

Bekah July 11, 2022 - 12:47 pm

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

Jennifer July 10, 2022 - 1:03 am

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.

Karen July 7, 2022 - 9:54 pm

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

Padawnie July 3, 2022 - 1:28 am

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!

Vanessa June 25, 2022 - 8:15 pm

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

Suzanne June 25, 2022 - 8:14 pm

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

Tina June 11, 2022 - 1:06 am

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

Keira April 28, 2022 - 7:10 pm

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

Ella March 16, 2022 - 5:28 pm

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

Kyla November 27, 2021 - 7:02 pm

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.

Kristen November 27, 2021 - 11:47 pm

yes, just the green. but if you like the white part you should add it!

Betty July 15, 2021 - 1:04 pm

Any ideas when dried blueberries aren’t available?

Kristen July 16, 2021 - 12:59 pm

I would just skip them and use fresh blueberries. But I think that dried cranberries would also be good!

grace April 12, 2021 - 4:58 pm

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

Kristen April 14, 2021 - 12:48 am

Thanks for letting me know! Using yogurt sounds like a great idea!

grace April 2, 2021 - 1:33 pm

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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