This high-protein broccoli salad skips the mayo for a creamy cottage cheese and feta dressing, keeping it rich, tangy, and satisfying!

Even though broccoli salad is packed with veggies, it could be even healthier by skipping the mayonnaise. This version takes the classic to the next level with a rich, creamy dressing made from cottage cheese and feta, offering a lighter twist while still keeping it flavorful. With a slightly sweet, tangy taste and crunchy sunflower seeds, every bite is deliciously satisfying.

By swapping mayo for low-fat cottage cheese and feta, this salad becomes high in protein while staying low in fat and calories. The cottage cheese-based dressing keeps it creamy without the heaviness, making it a healthy upgrade to the traditional recipe.

It’s also super easy to make and perfect for meal prep! In just 10 to 15 minutes, you’ll have a make-ahead salad that’s great for work lunches, quick dinners, or a healthy side dish.

Ingredients

Broccoli: We recommend buying organic broccoli crowns. In this recipe, we chop the broccoli into smaller, bite-size florets for the perfect texture.

Low-fat (2% milkfat) cottage cheese: We replace the typical mayonnaise-based dressing with low-fat cottage cheese to boost protein while lowering calories and fat. If you prefer a creamier texture, you can use full-fat cottage cheese, which only slightly reduces the protein content.

Low-fat crumbled feta: Feta adds a salty, tangy kick that balances the creamy dressing. We use low-fat feta to keep the salad lighter, but regular feta works just as well.

Red onion: Just a little red onion adds a pop of flavor without overpowering the dish. If you prefer a milder taste, you can soak the diced onion in cold water for 10 minutes before adding it.

Roasted, salted sunflower seeds: These add a delicious crunch and a hint of saltiness to complement the salad. If you prefer, you can swap them for pumpkin seeds or chopped almonds.

Sugar-free sweetener: We like to add a touch of sweetness to the cottage cheese dressing using sugar-free sweetener. We use Lakanto Monk Fruit Sweetener, but you can swap in another sugar-free option like allulose or erythritol.

Apple cider vinegar: Apple vinegar gives the dressing a nice tangy bite. If you don’t have apple cider vinegar, white wine vinegar or lemon juice can work as substitutes.

How to Make

Blend the dressing: In a blender or food processor, blend the cottage cheese, feta, apple cider vinegar, sweetener, and a few pinches of salt until smooth and creamy. Taste and adjust ingredients as desired.

Prepare the salad: In a large bowl, combine the broccoli, red onion, and sunflower seeds.

Coat with dressing: Pour the cottage cheese-feta dressing over the broccoli mixture and toss until everything is well coated.

Serve or refrigerate: Enjoy immediately, or store in an airtight container in the fridge until ready to serve.

Variations

Variations
This salad is easy to customize! Try these simple variations:

• Add protein: Mix in crunchy, cooked turkey bacon for extra protein.
• Switch up the crunch: Swap sunflower seeds for chopped almonds or walnuts.
• Make it spicy: Season with red pepper flakes for a little kick.

How to Store

Store in an airtight container in the fridge for up to 3 days. Stir before serving as the dressing may thicken slightly.

More Cottage Cheese Salads

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe