Chipotle Broccoli Crunch Salad

A bowl of broccoli, pepitas, and red onion coated in dressing.

5 from 1 vote

Chipotle 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.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Canadian, Mexican Inspired

Servings:

Calories: 213kcal

Author: Jacqueline Piper

Ingredients

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

Instructions

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.

Video

Notes

Keeps for 3 days in the fridge.

1 lb. of broccoli is about 8 cups.

Try customizing this salad by using half broccoli and half cauliflower or adding other vegetables like carrots or peas. Use other nuts or seeds and try other dressings like Ranch Dressing or Lemon Herb Tahini Dressing.

Nutrition