Broccoli Salad Recipe with Creamy Lemon Dressing (VIDEO)

Make Broccoli Salad Recipe with Creamy Lemon Dressing (VIDEO) for a tangy, crunchy side ready in 20 minutes.

Ingredients

• 2 medium broccoli heads (about 1 lb)
• 1 large carrot (grated or julienned)
• 1 apple (cored and chopped)
• 1/2 small red onion (1/4 cup thinly sliced)
• 1/2 cup pecans or walnuts (toasted)
• 1/2 cup craisins or raisins
• ½ cup mayonnaise
• ½ cup sour cream
• 2 Tbsp lemon juice (freshly squeezed)
• ½ Tbsp sugar (or add to taste)
• ¼ tsp sea salt
• 1/8 tsp black pepper

Instructions

Step 1: Toast the nuts and prepare them for folding

Toast the pecans or walnuts in a dry skillet until fragrant and just beginning to color, about 4–5 minutes, tossing often so they don't burn. Transfer the hot nuts to a cutting board to cool slightly, then coarsely chop so they remain chunky and crunchy — big toasted shards will add satisfying contrast in every bite.

Step 2: Chop and combine the salad components in a mixing bowl

Cut the broccoli into bite-sized florets, grate the carrot into thin ribbons, core and chop the apple into crisp cubes (leave the skin on for color), and thinly slice the red onion. Place all the prepared vegetables and fruit into a single large matte grey ceramic mixing bowl, sprinkle in the chopped toasted nuts and the craisins or raisins, and gently toss the dry components together so colors and textures are evenly distributed. This is the key build stage where crunchy florets, crisp apple, bright carrot threads, and glistening dried fruit meet.

Step 3: Whisk the creamy lemon dressing until glossy

In a small jar or bowl combine mayonnaise, sour cream, freshly squeezed lemon juice, sugar to taste, sea salt, and a pinch of black pepper. Whisk until smooth, glossy and slightly aerated; the dressing should be thick enough to coat but still pourable, with tiny lemon oil flecks and a soft sheen that promises tang on the first toss.

Step 4: Dress, toss, and present the finished salad

Pour the dressing over the assembled salad to taste (we typically use the full amount) and toss gently until every floret and apple cube is lightly coated in a glossy, creamy lemon emulsion. Transfer the tossed broccoli salad back into the same matte grey serving bowl, adjust a few pieces for an attractive crown of textures on top, and finish with a few extra toasted nut shards and scattered craisins for contrast.

Notes

• Toast nuts gently and watch them closely to avoid burning
• Store dressing separately if making ahead to keep the salad crunchy
• Use Greek yogurt to lighten the dressing
• Swap seeds for nuts to make the salad nut-free
• Adjust lemon and sugar to taste for the perfect balance