Broccoli Salad with Bacon and Sunflower Seeds
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A crisp, refreshing salad marrying raw broccoli with smoky bacon, sweet raisins and nutty sunflower seeds, finished with a light mayo‑yoghurt dressing.
Broccoli salad is a classic British summer dish, celebrated for its crunchy texture and bold flavours. In this version, fresh raw florets are combined with crisp bacon, chewy raisins and toasted sunflower seeds to create a delightful contrast of textures. A light dressing of mayonnaise, yoghurt and cider vinegar ties the ingredients together with a subtle tang. The result is a satisfying side dish that can also serve as a light main course. This recipe is quick to assemble and perfect for picnics, barbecues or a casual family meal.
Ingredients
- 400 g (14 oz) raw broccoli florets, washed and cut into bite‑size pieces
- 200 g (7 oz) crisp bacon, diced
- 50 g (2 oz) raisins, soaked for 10 minutes then drained
- 30 g (1 oz) sunflower seeds, lightly toasted
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) plain yoghurt
- 1 tsp (5 ml) cider vinegar
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- Fresh parsley, chopped, for garnish
- Optional: a squeeze of lemon juice for extra brightness
Prepare the broccoli florets by washing them thoroughly, then pat dry and cut into bite‑size pieces. This gives a pleasant bite and ensures even flavour absorption.
\nFor the dressing, whisk together 2 tbsp mayonnaise, 1 tbsp plain yoghurt, 1 tsp cider vinegar, a pinch of salt and black pepper until a smooth, tangy sauce forms. The yoghurt lightens the mayonnaise and the cider vinegar adds a bright, slightly sweet acidity that balances the bacon.
Essential Kitchen Tools
| Tool | Purpose |
|---|---|
| Chef's knife | Chopping broccoli and bacon accurately |
| Cutting board | Providing a safe surface for cutting |
| Large mixing bowl | Combining ingredients and dressing |
| Whisk | Blending dressing ingredients smoothly |
| Measuring spoons | Ensuring precise quantities of dressing |
| Paper towels | Drying bacon and broccoli before mixing |
Why This Recipe Works
The combination of raw broccoli and crisp bacon creates a delightful contrast of textures that satisfies the palate. The raisins introduce a subtle sweetness that cuts through the saltiness of the bacon, while the sunflower seeds add a nutty crunch. The dressing, with its mix of mayonnaise and yoghurt, provides a creamy base that is brightened by cider vinegar. The result is a well-balanced dish that is both flavourful and nutritious, offering protein from the bacon and seeds, fibre from the broccoli, and antioxidants from the raisins.Pro Tips for Better Results
For maximum crunch, ensure the broccoli is thoroughly dried after washing; excess moisture will make the salad soggy. To keep the bacon crisp during resting, cook it to a light crispness and allow it to cool on paper towels before adding it to the salad. If you prefer a sharper acidity, increase the amount of cider vinegar by one teaspoon. Adding a squeeze of fresh lemon juice at the end of mixing brightens the overall flavour profile. Finally, serve the salad chilled or at room temperature to preserve the crispness of the broccoli.Nutrition Facts (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 kcal |
| Protein | 18 g |
| Fat | 32 g |
| Carbohydrates | 27 g |
| Fibre | 5 g |
| Sodium | 650 mg |
Broccoli Salad with Bacon and Sunflower Seeds
A crisp, refreshing salad marrying raw broccoli with smoky bacon, sweet raisins and nutty sunflower seeds, finished with a light mayo‑yoghurt dressing.
Ingredients
Instructions
- In a large bowl, combine the broccoli florets, diced bacon, soaked raisins and toasted sunflower seeds, mixing gently to distribute the ingredients evenly.
- Whisk together the mayonnaise, yoghurt, cider vinegar, salt, pepper and olive oil until a smooth, homogenous dressing forms.
- Pour the dressing over the salad mixture and toss carefully, ensuring that every component is lightly coated.
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavours to marry and the bacon to crisp slightly.
- Just before serving, give the salad a final stir and taste, adjusting seasoning with extra salt or pepper if required.
- Sprinkle chopped parsley over the top for a splash of colour and a fresh herbal note.
- If you prefer a lighter dressing, replace half the mayonnaise with Greek yoghurt for a tangier profile.
- Serve chilled, either in a large bowl or plated individually, accompanied by crusty bread or a light soup.
- Store any leftovers in an airtight container for up to 24 hours, though the salad is best enjoyed on the day it is made.