Summer Salad

When I was a kid, once a summer or so we used to block off the whole court, drag out the BBQs into the road and have a huge party. It was the greatest thing ever, with the neighbours offering up their pools to all us kids and all the summer BBQ favourites you could eat!

Even as a little kid, this recipe of my mom’s was one of my most looked-forward-to summer recipes. It was only ever broken out for special occasions, like the court party or a pool party at the neighbours, and I used to gobble up big plates of it every chance I got.

A quick google shows  tons of recipes for Broccoli Salad, almost all of them laden with lots of bacon and a cup or more of full fat mayonnaise. Which tastes fantastic, but isn’t so easy on the waistline. Tonight, with a washed and ready bag full of broccoli hanging out in my fridge just begging to be used, I decided to try and lighten up a traditional broccoli salad.

This salad is super easy, very quick and so yummy!

1 large head broccoli

4 slices bacon

2/3 cup 0% Greek yogurt

2 tbsp light mayo (I love Hellman’s light olive oil mayo)

1/2 cup light cheddar cheese, shredded

1/4 cup raw pepitas (sunflower seed centres)

Salt & pepper to taste


Wash your broccoli really well; I like to soak all my hardy produce in a sink full of water and a cup of white vinegar when I bring it home, so everything in the fridge is ready to go when we want to eat it! Soak for about 15 minutes, then rinse with cool water and store in the veggie crisper until ready for use. The only thing I don’t do this with is berries, as they’re so fragile they always seem to end up mushy and gross if they’re pre-washed.

Next, crisp up your bacon either in a pan on the stove top or in the oven and then dice it into small pieces. Side note – I recently discovered baking bacon in the oven and it is *fantastic*! Line a rimmed baking sheet with tin foil and lay out your desired number of bacon strips on the pan and put it into a cold oven. Turn the oven on to 400C and leave for 17-20 minutes (until desired crispiness) and you’re done, all with no grease splatters!

To make your dressing – mix the yogurt, mayo, salt & pepper together.

Put the broccoli, pepitas & bacon into a big bowl and mix in the dressing until well distributed. That’s it! Even the medic – who was super skeptical, said it was yummy 🙂

broccoli salad