ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lucy's Favorite Raw Broccoli Salad


Makes 4 Quarts (Serves 16, 1-cup servings)

"I learned to make this salad years ago when I worked in a deli in Fairhope, Alabama. I was skeptical when I first saw the recipe; I’m not a big fan of raw broccoli. But this salad surprised me because it is wonderfully tasty; the olives and lemon-garlic dressing give it a delightful zing.” – Lucy Buffett, author of Gumbo Love.



  • 8 cups Broccoli florets
  • 2 cups Finely chopped pimento-stuffed green olives
  • 1 bunch Green onions, finely chopped

Lemon-Garlic Dressing

  • 4 cloves Garlic, pressed
  • 1 cup Mayonnaise
  • 1 tablespoon Juice of a lemon
  • 1 teaspoon Freshly ground black pepper, plus more as needed
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Sea salt

Nutrition Information

  • calories 126
  • fat 11.7 g
  • satfat 1.6 g
  • monofat 2.3 g
  • polyfat 6.2 g
  • protein 1 g
  • Carbohydrates 4 g
  • fiber 1 g
  • sugars 0 g
  • cholesterol 6 mg
  • iron 0 mg
  • sodium 467 mg
  • calcium 25 mg

How to Make It

  1. Coarsely chop the broccoli into florets and place them in a large bowl.

  2. In a food processor, combine the olives and green onions. Pulse together until finely chopped.

  3. Fold the olive mixture into the broccoli.

  4. In a separate bowl, mix together the garlic, mayonnaise, lemon juice, pepper, and sugar.

  5. Combine the broccoli salad and lemon-garlic dressing and mix together well. Season with salt and pepper, then refrigerate for at least 2 hours or overnight before serving.