Creamy & Crunchy Broccoli Salad | THM: S

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As a kid, I was horrified at the thought of eating a salad that contained raisins, but one bite of my Mom’s broccoli salad convinced me they weren’t too bad after all, even though I preferred it without. Thanks to Trim Healthy Mama though, I can omit them to make an wonderful, creamy & crunchy broccoli salad that qualifies as a THM S meal, and pretend the lack of raisins are due to eating on plan and watching my sugar intake instead blaming my picky palette.

Aside from omitting the raisins from my Mom’s recipe, I also replaced the sugar in the dressing with a tiny bit of stevia powder. (I find SweetLeaf stevia packets are very convenient for recipes like this.)

Perfect for Summer barbecues, you can also enjoy this broccoli salad as a stand alone meal, since it contains a great deal of protein. Made with no special ingredients, this THM S recipe is an inexpensive way to fill your family with nutrition when broccoli is in season. Even our young children love it! My favorite thing about this salad is that it tastes even better the next day…and the day after that! Aside from the sunflower seeds softening just a little, the salad stays crunchy and increases in flavor as it sits in the fridge.

Yield: 6-8 servings

Creamy & Crunchy Broccoli Salad | THM: S

Creamy & Crunchy Broccoli Salad | THM: S

This cool, creamy, crunchy salad is perfect for Summer BBQs. Broccoli is naturally high in protein; paired with sunflower seeds, bacon, cheese, and sour cream-based dressing, this recipe can also serve as a high protein meal on its own.

Prep Time 15 minutes
Additional Time 45 minutes
Total Time 1 hour


  • 3 large broccoli crowns, chopped
  • 12 strips of bacon, fried and crumbled
  • 3/4 cup chopped red onion
  • 3/4 cup sunflower seeds
  • 2 cups cheddar, grated
  • 1 cup mayo
  • 1 cup sour cream
  • 4 Tbsp vinegar
  • 1/4 tsp stevia extract powder


  1. Dump broccoli, bacon, onion, sunflower seeds, and cheddar into a large bowl.
  2. Stir mayo, sour cream, vinegar, and stevia together in a measuring cup to make the dressing. Pour over salad and stir to coat. Refrigerate for an hour before serving.


This salad keeps very well and can be enjoyed for several days if stored, covered, in the refrigerator.

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