No ratings yet

Broccoli Caesar Salad With Lemony Breadcrumbs

Name: Broccoli Caesar Salad With Lemony Breadcrumbs
Prep time: 15 min
Total time: 15 min
Ingredients: 1 1/2 - 2 Pounds Broccoli Florets (this is approximately 3 10-oz packages of chopped broccoli or 2 large bunches of broccoli); 1 Tablespoon Lemon Juice; 1 Lemon (zested); 1/2 Cup Cottage Cheese; 3 Tablespoons Olive Oil; 1/4 Cup Parmigiano Reggiano (freshly grated); 3 Cloves Garlic; 1 Teaspoon Worcestershire Sauce; 3/4 Teaspoon Dijon Mutard; 1/2 Teaspoon Anchovy Paste; 1/4 Teaspoon Sea Salt; 1/8 Teaspoon Ground Black Pepper; 1/8 Teaspoon Cayenne Pepper; 1 Lemon (zested); 1 Tablespoon Olive Oil; 1 Clove Garlic (mashed); 3/4 Cup Panko Breadcrumbs; 1 Pinch Sea Salt; 1/2 Cup Parmigiano Reggiano (freshly grated)

By Nicole Modic ⎯

March 13, 2025

Jump to Recipe

I guarantee you’ve never had a caesar salad quite like this. Introducing my Broccoli Caesar Salad With Lemony Breadcrumbs: a bright, veggie-filled take on the classic caesar salad. It swaps the soggy lettuce for crunchy broccoli that’s perfect for prepping ahead, and comes together with a creamy, high-protein caesar dressing that will rival any store-bought alternatives. This quick and delicious recipe comes together in minutes for the perfect appetizer in a pinch!

A bowl of roasted broccoli topped with grated cheese and breadcrumbs. The dish is served in a white bowl placed on a table with a green cloth. A lemon, a wooden spoon, and a bowl of breadcrumbs are in the background.

Share With a Friend

Friends, do you know what the ultimate “girl dinner” is? I’ll give you a hint: it’s not a charcuterie board, nor is it snacks. No, it’s none other than the perfect trifecta of truffle fries, a caesar salad, and a crisp, cold martini. Don’t knock it until you try it – it’s the perfect combination of salty, crispy, and delicious.

While this isn’t your classic caesar salad (I do have a recipe for that), this is truly the next best thing. Or, perhaps your next favorite thing? You’ll have to try it and let me know. This Broccoli Caesar Salad is such a fun twist on the classic recipe. Instead of having a base of lettuce, this salad has a base of crunchy broccoli. Not only does it add for a delicious texture, but it also makes this salad absolutely perfect for meal prepping. Since the broccoli is thick and crunchy, it doesn’t get soggy over times, which means that this salad will stay fresh for a few days. I mean truly, is there anything better than that?

Plus, this recipe is so quick to make. It comes together in just a few minutes, and is a no-cook recipe. Simply wash and chop the broccoli, blend the dressing, toast the breadcrumbs, toss them all together, and you’ve got the perfect salad, ready in minutes. I love to serve this salad alongside a perfectly-cooked steak, a hearty prime rib, or even alongside a quick and easy chicken parm. Or, enjoy it all on your own… I won’t judge! 😉

To make this salad, you’ll need broccoli, lemons, cottage cheese, olive oil, Parmigiano Reggiano, garlic, worcestershire sauce, dijon mustard, anchovy paste, sea salt, ground black pepper, cayenne pepper, and panko breadcrumbs.

What You Need to Make This Modern Caesar Salad

Broccoli: Of course, it wouldn’t be a Broccoli Caesar Salad without the broccoli! I recommend using fresh broccoli – if you’re going to use frozen broccoli, be sure that it is completely thawed and cooled.
Lemons: You’ll need both the juice and zest of one lemon in order to make this recipe.
Cottage Cheese: The base of this caesar dressing comes together with cottage cheese. Don’t knock it until you try it – it adds a smooth, creamy touch to the dressing that also packs it full of protein, which will help you stay fuller, longer!
Olive Oil: Olive oil is my favorite to use in dressings, because it’s heart-healthy and full of healthy fats. You can also use avocado oil, if you prefer!
Parmigiano Reggiano: If there’s one ingredient that I recommend you splurge on, it’s high-quality parmesan cheese. Parmigiano Reggiano adds a delicious, salty, cheesy flavor to this recipe that is worth the extra money, in my opinion, and is way better than pre-grated parmesan!
Garlic: I highly recommend using fresh garlic, in this recipe. It truly makes a difference!
Worcestershire Sauce: If you are gluten-free, be sure to use gluten-free Worcestershire sauce!
Dijon Mustard: Dijon mustard adds the perfect amount of tang to this dressing, so don’t skip this!
Anchovy Paste: Traditional caesar dressing calls for anchovies, but I like using anchovy paste to keep things easy. If you don’t like anchovies, or want to keep this recipe dairy-free, you can omit the anchovies. But be warned, it will impact the flavor!
Seasonings: To season the dressing, you’ll need a combination of sea salt, ground black pepper, and cayenne pepper. Yum!
Panko Breadcrumbs: I like using panko breadcrumbs, because they toast up golden and buttery, adding the perfect finishing touch to this salad. However, you can also swap them out for gluten-free breadcrumbs, if desired.

A glass of creamy dressing surrounded by broccoli, grated cheese in a wooden bowl, lemon halves on a plate, a metal spoon, and small bowls of pepper and mustard, all arranged on a light-colored surface. — Prepare the high-protein caesar salad dressing by adding all of the dressing ingredients (the lemon juice, lemon zest, cottage cheese, olive oil, grated parmigiano reggiano, garlic, worcestershire sauce, dijon mustard, anchovy paste, sea salt, ground black pepper, and cayenne pepper) to a blender. Blend them together until they’re smooth and creamy.

How to Make This “Salad” in Under 15 Minutes

To make this recipe, start by preparing the broccoli. Wash the broccoli and dry it thoroughly before removing the florets from the stems. Be sure to remove as much of the stem as possible. Transfer the florets to a large bowl, then set them aside.

Next, prepare the dressing. Add all of the dressing ingredients (the lemon juice, lemon zest, cottage cheese, olive oil, grated parmigiano reggiano, garlic, worcestershire sauce, dijon mustard, anchovy paste, sea salt, ground black pepper, and cayenne pepper) to a blender. Blend until smooth and creamy. Pour the dressing on top of the broccoli and toss it to coat well.

A hand pours creamy dressing over a bowl of fresh broccoli florets. In the background, ingredients like lemon and grated cheese are visible on a kitchen counter. The setting is warm and rustic. — Wash and chop the broccoli into florets and remove the stems from them. Add them to a large bowl, then pour the dressing on top and toss to fully combine.

Wash and chop the broccoli into florets and remove the stems from them. Add them to a large bowl, then pour the dressing on top and toss to fully combine.

Next, prepare the breadcrumbs. Heat a pan, on the stove, over low heat, and add in the olive oil. Once the oil is hot, add in the mashed garlic and sauté for about one minute. Then, add in the panko breadcrumbs and lemon zest and stir for another 1-2 minutes, until the breadcrumbs are golden.

Add a pinch of sea salt to the breadcrumbs, then remove them from the heat. Finally, grate the parmigiano reggiano on top of the broccoli, then add the breadcrumbs on top. Toss to combine, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim

Nut Free/Refined Sugar Free