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As the warm sun graces us with longer days and balmy evenings, the craving for light, refreshing meals becomes almost instinctual. Summer salads have emerged as a staple in healthy eating, particularly during sweltering weather when we seek cooling yet nourishing options. Among an array of vibrant and delightful salads, the Refreshing Poolside Broccoli Salad stands out as a quintessential dish that perfectly captures the essence of summer gatherings.

Poolside Broccoli Salad

A delightful twist on a classic dish.
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Ingredients
  

4 cups fresh broccoli florets

1 cup cherry tomatoes, halved

1 cup diced cucumbers

½ cup red onion, finely chopped

½ cup sunflower seeds

1 cup shredded sharp cheddar cheese

½ cup dried cranberries

½ cup plain Greek yogurt

2 tablespoons mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and pepper, to taste

Instructions
 

Begin by preparing the broccoli: blanch the broccoli florets in boiling water for 1-2 minutes until bright green, then quickly transfer them to an ice water bath to stop the cooking process. Drain and pat dry.

    In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, cucumbers, red onion, sunflower seeds, cheddar cheese, and dried cranberries. Toss to mix everything evenly.

      In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Adjust seasoning to taste.

        Pour the dressing over the salad mixture and gently toss until all the ingredients are well coated with the dressing.

          Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

            Serve chilled, garnished with extra sunflower seeds and cheese if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings