Broccoli Tzatziki Salad Recipe

Everything you love about tzatziki — reimagined as a fresh, brain-supportive broccoli salad. Steamed broccoli florets, chopped cucumber, and thinly sliced red onion are folded into a bright, creamy dressing made with high-polyphenol extra virgin olive oil.

For step-by-step instructions, watch Chef Tsipi prepare this delicious meal and find the recipe below.

Broccoli Tzatziki Salad

YIELD: 2 servings

TIPS:

• Steam the broccoli just until crisp-tender, then let it cool slightly before tossing with the dressing.
• Use fresh dill and fresh mint — not dried — for the brightest flavor.
• Use A2 goat or sheep milk yogurt.
• Let the chopped cucumber drain after salting so the salad does not become watery.

INGREDIENTS:

• 2 cups broccoli florets, steamed and chopped
• 1 cup cucumber, chopped
• 1/2 small red onion, very thinly sliced
• 1/4 cup high polyphenol extra virgin olive oil (EVOO)
• 1 tablespoon + 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 4 tablespoons A2 goat or sheep milk yogurt
• 1 small garlic clove, minced
• Salt, to taste
• Black pepper, to taste

DIRECTIONS:

1. Steam the broccoli florets until crisp-tender, about 4–5 minutes. Let cool slightly, then roughly chop into bite-sized pieces.
2. Toss the chopped cucumber with a pinch of salt and let stand for 10 minutes. Drain any excess liquid.
3. In a large bowl, whisk together the EVOO, lemon juice, lemon zest, dill, mint, yogurt, and garlic until well combined.
4. Fold in the chopped cucumber and thinly sliced red onion.
5. Season with salt and black pepper.
6. Add the broccoli and gently toss until evenly coated.
7. Serve immediately or chill briefly before serving.

Nutrition Facts

Serving Size: One serving
Calories 312
Total
Fat 29g

Saturated Fat 4.5g

Total Carbohydrate 13g

Dietary Fiber 3g

Net Carbohydrate 10g

Protein 4g

Animal Protein 1g