Broccoli Crunch Salad | Packed with vibrant colors and refreshing flavors, this summer broccoli crunch salad is a crowd-pleaser and the perfect addition to any meal. The combination of crispy broccoli, crunchy pepitas, and a chipotle mayo dressing is super satisfying and will make eating your greens so easy!
This broccoli crunch salad is the perfect summer salad to just hang out in your fridge and dip into a little bit every day.
The crunch of fresh broccoli and toasted pumpkin seeds with the creaminess of the chipotle mayo dressing and the sweet snap of fresh corn and diced red onion is a perfect salad combination for flavor and texture.
To make this salad, just prep your fresh ingredients and cover them in the simple dressing. Keeps in the fridge for a few days.
What are the key ingredients for broccoli crunch salad?
The key ingredients for the crunch in this recipe are the fresh broccoli and corn, diced red onion, and toasted pepitas.
Can I make a vegan or dairy-free version of broccoli crunch salad?
Yes, you can easily make this broccoli crunch salad vegan by using a vegan replacement product for the mayo and yogurt in the dressing. Everything else in this simple salad is vegan.
See the recipe card for exact amounts.
For this salad you'll just make the dressing and mix everything together. It's a very easy last minute recipe.
Add some lime juice to the red onion to take away some of the raw bite. Let them sit for 5-10 minutes while you make the dressing and toast the pepitas.
Make the dressing by mixing the mayo, yogurt, chipotle sauce, and lime juice together. Season with salt and pepper and set aside. Do this in a large bowl that you can mix the salad in.
Toast the pepitas in a dry skillet over medium heat. This takes about 5-10 minutes total. The seeds are done when they are fragrant and start popping and jumping. Be careful not to burn them. Let cool for a few minutes.
Add the corn to the dressing.
Next add the red onion, leaving the lime juice behind in the bowl. They should be a brighter pink now.
Add the broccoli to the bowl.
Mix everything well. Taste and season with salt and pepper if needed.
I like to sprinkle the pepitas on top so they stay crunchy!
Serve this in a large bowl with extra pepitas on the side.
Tips for making broccoli salad
What to serve with broccoli crunch salad
For a summer picnic or backyard dinner, try serving this with Avocado Chickpea Salad Sandwiches, Crispy Chicken Wraps, Oyster Mushroom Po' Boys, Chipotle Black Bean Burgers, or Crispy Chicken Burgers.
For a backyard bbq, serve this broccoli salad along side Potato Salad, Blackstone Big Mac Quesadillas, Easy Grilled Chicken Tacos, Mediterranean Naan Pizza, Mexican Street Corn Flatbread Pizza, or Grilled Elote.
Keeps in the fridge for about 3 days.
Yes, try adding roasted chicken, chickpeas, or black beans.
This salad keeps in the fridge for 3 days. To make it keep longer, store the dressing and salad components separately.
Yes, you can try cashews, almonds, or sunflower seeds in this broccoli crunch salad.
Chipotle Broccoli Crunch Salad
For the Salad
- 1 lb broccoli (stems trimmed, and florets cut smaller)
- 1 cup corn kernels
- ¼ cup finely diced red onion
- 2 teaspoons lemon juice
- ⅓ cup pepitas
For the Dressing
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 teaspoon lime juice
- 2 tablespoon chipotle paste
For the Dressing
- Mix all of the dressing ingredients together in a large bowl.
For the Salad
- Add the lime juice to the diced onion in a small bowl. Let side for 5-10 minutes.
- Heat a dry skillet over medium heat and then toast the pepitas for about 5 minutes. They will be fragrant and start to pop and jump when they are done.
- Add the corn, onion, and broccoli to the large bowl with dressing in it. Mix well.
- Scatter pepitas on top and serve or refrigerate until needed.
Nutritional information is an estimate. Values vary based on products used.
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