Broccoli Salad With Turkey Bacon Recipe

Fresh Washed Broccoli
Serena Williamson / Getty Images

Nutrition Highlights (per serving)

Calories 120
Fat 5g
Carbs 13g
Protein 9g
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Nutrition Facts
Servings: 10 (about 2/3 cup each)
Amount per serving  
Calories 120
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 182mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 9g  
Vitamin D 0mcg 0%
Calcium 84mg 6%
Iron 1mg 6%
Potassium 510mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 22 min
Prep 20 min, Cook 2 min
Servings 10 (about 2/3 cup each)

This broccoli salad turkey bacon recipe is unlike most traditional broccoli salad recipes with its natural ingredients. It keeps the same salty-sweet flavor combination of the classic cold broccoli salad but brings out more flavor with more lemon juice than usual and the use of currants instead of raisins. The sunflower seeds add much-needed crunch. Since currants are much smaller, you get the same little punches of sweetness with less sugar.


  • 3/4 cup non-fat plain Greek yogurt
  • 1 1/2 tablespoons lemon juice (4 1/2 teaspoons, or to taste)
  • 2 tablespoons date paste
  • 1/4 cup onion (finely chopped)
  • 2 tablespoons dried currants (chopped into small pieces)
  • 2 large stalks ​broccoli (chopped to about 5 cups of florets and peeled stem)
  • 1/4 pound turkey bacon
  • 1/4 cup ​​sunflower seeds (not salted)


  1. Cook the turkey bacon until crisp, drain the drippings and blot the bacon of excess fat. Chop the turkey bacon into half-inch to inch-sized pieces.
  2. In a large bowl, mix together all dressing ingredients, and add salt and pepper to taste. After these are well combined, add finely chopped onion and the dried currants.
  3. Blanch the large stalks of broccoli (chopped to equal about 5 cups of florets and peeled stem) by either boiling it or microwaving it for 1 to 2 minutes. It should still be crunchy, just not as hard as when it's raw. Quickly cool it in ice water, or by running it under cold tap water.
  1. To the bowl of dressing, add the blanched broccoli, 1/2 pound bacon cooked until crisp, drained and chopped, and 1/4 cup unsalted sunflower seeds. Mix well to make sure everything is coated with the dressing.
  2. If you'd like, save a little of the sunflower seeds and bacon to sprinkle over the top.​

More About Dried Currants

Dried currants are actually dark red, black Corinth seedless grapes dried to produce a black, tiny fruit. The name "currant" comes from the ancient Greek city of "Corinth."

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