Strawberry Broccoli Salad

With just five ingredients and a quick poppy seed lemon dressing, you can make my delicious Strawberry Broccoli Salad. It’s packed with crisp broccoli, sweet apples, juicy strawberries, creamy cheese cubes, and crunchy almonds. I love topping it with my homemade dressing for an easy and refreshing lunch. Creamy, crunchy, sweet, and fresh, this salad is perfect for summer picnics and BBQs.

I love having a classic broccoli salad with my meals, especially alongside roasted turkey. If I get the chance, I’ll always choose it. But this summer, I wanted to have a little fun and try something different. I mixed fresh broccoli with sweet strawberries, and oh my… you have no idea how good it turned out. This salad is the perfect mix of sweet and savory. The strawberries and broccoli go surprisingly well together, and when you toss it all with a lemony poppy seed dressing, it’s honestly hard to stop eating.

In just 20 minutes, you can have this flavorful salad ready to serve. Yes, really! It took me a little trial and error to figure out which fruits and veggies worked best together. I tried a few different combos; like using cauliflower instead of broccoli or apples without the strawberries. But after testing a few versions, my family agreed that the mix of apples and strawberries with fresh broccoli was perfect. So if you’ve got some juicy strawberries hanging out in your fridge, don’t miss the chance to try this salad while they’re still in season.

Why you will love this recipe

• The kids like it: Getting my kids to eat broccoli and strawberries in the same bowl used to sound impossible, but once I added a sweet dressing and creamy cheese cubes, they were all in. It’s colorful, fun, and easy to scoop onto their plates.
• So easy to switch up depending on what you have: This salad is super flexible. I’ve skipped the apples and tossed in cauliflower or zucchini, swapped in different cheeses, and it still turns out great every single time.
• Easy to make: All it takes is a handful of ingredients I usually already have in the fridge. There’s not much chopping or prep. Yes!
• On the table in no time: I love that I can make this in 20 minutes from start to finish. It’s the perfect last-minute side or lunch when I want something homemade and delicious.

What you will need

Salad ingredients:

• Broccoli: I use fresh broccoli florets that I chop from a fresh head of broccoli. I always get organic broccoli because I know it has no pesticides. I also buy from a local farmers’ market instead of a grocery store as often as possible.
• Apples: I prefer the sweet and tangy taste of Granny Smith apples because they add a tartness to the salad, and they are crisp and firm enough to be eaten with dressing without getting soggy.
• Strawberries: Fresh strawberries are best for this dish because you are eating them raw, so you want the best flavor. Although frozen strawberries would work (thawed), they would not have the same taste and texture.
• Cheese: Colby Jack is one of my favorite cheeses in salads because it is mild and creamy and has a great flavor that goes with everything. I get fresh blocks of cheese from the deli and chop them into chunks myself when I am ready to use them.
• Almonds: Toasted slivered almonds are light and crunchy, adding a nice nutty flavor. I like to toast my own, but you can get them toasted and slivered.

For the dressing:

• Lemon juice: I like using freshly squeezed lemon juice because it adds a nice tang and helps keep the fruit from browning too quickly.
• Mayo: I usually use my own mayo, but any kind you like will work. Sometimes I go with Miracle Whip when I want the dressing to taste a little sweeter.
• Sugar: Granulated white sugar gives this dressing the perfect sweetness for my taste. However, you can use honey or maple syrup if you do not want to use sugar.
• Vinegar: White vinegar is what I use because it has the zing to make this salad especially tangy.
• Poppy seeds: These are so good for you and add a bit of crunch to your dressing.

How to make

1. Make the poppy seed dressing: I add the sugar, poppy seeds, vinegar, lemon juice, and mayonnaise to a small bowl. Then I whisk it all together until it’s smooth and creamy.

2. Prep and mix the salad: First, I peel and chop the apples into half-inch cubes. Then I add the broccoli florets, cheddar cheese, and apple pieces to a large salad bowl.

3. Add the dressing: I pour the poppy seed dressing over the salad and toss everything gently until all the broccoli, apples, and cheese are nicely coated.

4. Finish it up: I gently stir in the sliced strawberries, being careful not to mash them. Then I sprinkle the almonds on top and serve the salad right away while it’s fresh and crisp.

Expert tip

Pick the freshest broccoli

I’d recommend making sure the broccoli looks fresh and firm when picking it out for this salad. I always check that the top is a nice dark green or even a little purple, not yellow or brown. The stems should feel strong, not tough or dried out. If it has leaves, they should be green and not wilted. I also look at the cut end to make sure it still looks moist, not dry or old. Good broccoli makes a big difference when you’re eating it raw, so it’s worth taking a minute to choose the right one.

More tips to consider:

• I wash and dry all the produce ahead of time so it’s ready to go when I need it. A quick spin in the salad spinner keeps everything nice and crisp.
• Pre-made salad dressing can shorten preparation time. You can also make this dressing and store it in a jar in the fridge until ready to use.
• When using frozen broccoli or strawberries, I always let them thaw in the fridge overnight. That helps them keep a better texture.
• To keep the salad fresh, I wait to add the dressing until right before serving. It keeps everything crisp and not soggy.
• If the apples are very juicy, I pat them dry with a paper towel before mixing them in. It keeps the salad from getting watery.

Recipe variations and add-ins:

• Add a protein boost: When I want to turn this into a full meal, I toss in some grilled chicken or chickpeas.
• More veggies: I love tossing in extra veggies when I have them. About half a cup of shredded carrots, sliced cucumbers, or cherry tomatoes adds even more color and crunch.
• More fruit: For a fruity twist, I sometimes add half a chopped pear or a handful of mandarin oranges. A little chopped kiwi or peach also goes really well with the broccoli.
• Try a different dressing: I’ll use a new dressing like homemade ranch dressing, thousand island, honey mustard, or blue cheese dressing. About a third of a cup is usually the perfect amount to coat everything.
• Sunflower seeds: A handful of sunflower seeds adds great texture and a bit of nuttiness. I usually toss in about two tablespoons just before serving.

Serving suggestions:

I’ve served this Strawberry Broccoli Salad at a few backyard birthday parties already. It pairs perfectly with something grilled like my juicy pineapple grilled chicken and a side of grilled potatoes. One time, we made a big batch of both for a Sunday cookout, and I barely had leftovers to pack for lunch the next day.

To make it fun for the guests, I sometimes scoop the salad into little cups and serve it as a party starter. It also goes really well with lighter mains like shrimp rolls or grilled chimichurri chicken breasts when the weather is hot and we’re eating outside. And if you’re looking for dessert, we’ve been loving my cherry amaretto tiramisu lately. It’s easy to make ahead and such a fun way to end the meal.

How to store:

• Refrigerate: This salad will stay fresh for several days in the fridge in a sealed container. You could also store it in a heavy-duty freezer bag.   
• Freezing: I would not recommend freezing because the strawberries will get soggy. 

Frequently asked questions

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