Broccoli Salad with Buttermilk Dressing

Give this broccoli salad a little extra crunch with a sprinkle of sunflower seeds.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4
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Kosher salt

1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)

1/2 cup buttermilk

3 tablespoons mayonnaise

1 tablespoon chopped fresh parsley

1/2 teaspoon lemon zest

2 tablespoons salted sunflower seeds


  1. Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water.
  2. Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.