Creamy Ranch Broccoli Salad
This healthy broccoli salad with ranch dressing is my absolute go-to family picnic recipe during the summer months! The broccoli is tossed with peppers and chickpea with a creamy & tangy grown-up style ranch dressing with a healthy twist. Made with a few simple ingredients & prepped in 15 minutes or less, the salad is a quick & easy side dish for any weeknight dinner, potluck, picnic, or backyard get-together this summer.
Ingredients
- 2 cup broccoli cut into florets
- 1 red pepper diced
- 1½ cup cooked chickpeas
- 1 shallot* finely diced (optional)
Kefir Ranch Dressing
- ¾ cup sour cream
- ¼ cup kefir
- ½ lemon juiced
- 1 Tbsp fresh parsley finely diced
- 1 Tbsp fresh dill finely diced
- 1 tsp garlic powder (Don't use garlic salt)
- 1 teaspoon onion powder (Don't use onion salt)
- ½ tsp sea salt
- ¼ tsp pepper freshly ground
Instructions
- Prepare the dressing. Place all of the kefir ranch dressing ingredients into a medium-sized bowl. Whisk to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Assemble the broccoli salad: Add the broccoli florets, red bell pepper, chickpeas, & shallots to a large bowl. Pour the dressing over top⏤taste & season with additional salt & black pepper as desired.
- Serve. I like to transfer the salad to a nicer serving bowl once everything is combined for a prettier presentation. This step is optional.
Notes
Make-ahead & storage: This salad will keep for up to 5 days. Store the assembled broccoli salad in an airtight container in the refrigerator.
10-Minute Meal Prep: If you’d like to do just a little prep in advance to help cut down on the active prep time when you make your Ranch Broccoli Salad, simply cut the veggies and whip up the dressing ahead of time and store separately until ready to assemble.
If the shallots are too strong! Soak the diced shallot in a bit of water or vinegar for 10-15 minutes before adding them to the salad. This will help take away some of the sharp onion flavours.