Broccoli Crunch Salad

Dairy-free, Gluten-free, Optional Plant based, Refined sugar-free
  • Time: 10 min prep + 10–12 min roast
  • Serves: 4 as a side, 2 as a main
Key nutrients:
Folate, Iron, Magnesium, Omega 3s, Vitamin C, Vitamin E, Zinc

Inspired by the classic broccoli salad, this is Alex’s fresh and nourishing take — lighter, hormone-friendly, and full of flavour. It’s got all the things we love: crunch, creaminess, sweetness, and a smoky savoury bite from the tamari-roasted nut and seed topping.

The orange zest adds brightness, while the broccoli brings in fibre and antioxidants that can help support natural hormone balance — especially helpful during IVF prep or when focusing on fertility.

Whether you serve it with grilled protein for a hearty lunch, as a side at dinner, or as your go-to BBQ contribution, this one’s always a hit.

For the salad

  • 400g broccoli (about 1 medium head), florets chopped small, stems peeled and finely diced
  • 2 tbsp olive oil
  • 2 tbsp unsweetened Greek yoghurt (or dairy-free version)
  • 1 tbsp mayonnaise
  • 1½ tbsp lemon juice or apple cider vinegar
  • 1½ tsp wholegrain or Dijon mustard
  • 1 tsp raw honey or maple syrup
  • 1 small garlic clove, finely grated or crushed
  • ¼ tsp sea salt
  • ⅓ cup finely diced red onion
  • ¼ cup dried cranberries or chopped dried apricots
  • Finely grated zest of ½ an orange, to finish

For the smoky nut & seed crunch

  • ¼ cup pumpkin seeds (raw)
  • ¼ cup sunflower seeds (raw)
  • ¼ cup whole almonds, roughly chopped
  • 1 tbsp tamari (or coconut aminos / low-sodium soy sauce)
  • ½ tsp smoked paprika
  • 1 tsp maple syrup or coconut aminos

Swaps & Tips

Make it a meal
Add grilled salmon, shredded chicken, tofu, or soft-boiled eggs on top for a balanced lunch.

Make it nut-free
Use healthy seeds like hemp or sesame and skip the almonds – still crunchy full of extra healthy fats. 

Dairy-free creaminess
Sub vegan mayo or use coconut yoghurt instead of dairy-based yoghurt

Meal prep tip
This salad lasts beautifully in the fridge for up to 2 days. Keep the crunch separate until serving to maintain texture. Great for packed lunches, make-ahead dinners, or a BBQ side dish.

Method

  1. Preheat the oven to 180°C / 350°F and line a baking tray with parchment paper.
  2. In a large bowl, whisk together the dressing: olive oil, yoghurt, mayo, lemon juice, mustard, honey or maple syrup, garlic, and sea salt.
  3. Add the chopped broccoli, red onion, and dried fruit to the bowl. Toss well to coat and let it marinate while you make the crunchy topping.
  4. In a small bowl, toss the pumpkin seeds, sunflower seeds, and chopped almonds with tamari, smoked paprika, and maple syrup.
  5. Spread the nut and seed mixture onto the baking tray and roast for 10–12 minutes, stirring halfway, until golden and crisp. Let cool for 5 minutes.
  6. Fold most of the crunchy topping into the salad, reserving a small handful for sprinkling on top just before serving.
  7. Finish with a light grating of fresh orange zest and taste to adjust — more lemon, salt, or sweetener if needed.

Swaps & Tips

Make it a meal
Add grilled salmon, shredded chicken, tofu, or soft-boiled eggs on top for a balanced lunch.

Make it nut-free
Use healthy seeds like hemp or sesame and skip the almonds – still crunchy full of extra healthy fats. 

Dairy-free creaminess
Sub vegan mayo or use coconut yoghurt instead of dairy-based yoghurt

Meal prep tip
This salad lasts beautifully in the fridge for up to 2 days. Keep the crunch separate until serving to maintain texture. Great for packed lunches, make-ahead dinners, or a BBQ side dish.

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