Broccoli Salad with Margarita Dressing Recipe -
Broccoli Salad with Margarita Dressing Recipe

Broccoli Salad with Margarita Dressing

Recipe by  

"A quick salad that is made with raw broccoli, romaine lettuce, cherry tomatoes, and a few other ingredients that marinate in a simple olive oil and lime dressing. Perfect way to use up all those cherry tomatoes in the garden."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.
  2. Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.
  3. Pour lime dressing over vegetables; toss to combine.
  4. Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving.
Kitchen-Friendly View


  • Cook's Note:
  • Dried coriander or parsley can be used in lieu of fresh cilantro, just reduce to 2 teaspoons. Any favorite cheese can be used for a topping.

Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2012

I added a touch of california chili powder to the dressing, not much--just enough to give it the flavor of chili powder with a small hint of heat. The combination of ingredients in this salad is outstanding. Just the dressing alone blew me away. I almost licked the bowl. So so so very good.

Most Helpful Critical Review
May 08, 2012

Sorry. This was OK. Probably won't make again.

Apr 15, 2012

DELICIOUS and so refreshing! The dressing really makes this stand out from the rest...LOVED the slightly sweet, tanginess of the dressing w/ the creaminess of the cheese and the crunch of the broccoli. All of the veggies made a great combination of flavors together and the dressing just put it over the top. This was so light and fresh tasting, and, this is gonna sound corny, but I really felt good eating it! Hubby already called the leftovers for lunch tomorrow, so that's saying a lot, lol. I have a confession though...I made this just as written, but planned to add the romaine at the last minute and...I totally forgot to add it, but it was wonderful, so it worked out anyway. Make this early in the day to allow the flavors to blend well...I shook mine around in the container every so often to keep the veggies coated. Sherri, Thanks so much for sharing this awesome recipe that is def gonna be a summer salad staple for us! :)

Apr 16, 2012

I’m delighted to be one of the first to make and review Sherri’s recently published recipe! First let me tell you, we loved this!! We like broccoli in this house, so as soon as I saw this recipe I knew I had to try it. I did make a few adjustments based on personal preference and ingredients on hand. I increased the honey just a bit and reduced the cumin, but not by much. I used white button mushrooms. And because I had leaf lettuce on hand, and it’s not as sturdy as romaine, I tossed it in just before serving. I also had to use regular sharp cheddar, rather than white cheddar. This was light and refreshing and definitely not your typical broccoli salad. And just in time for those summer cookouts! Thank you Sherry and my broccoli loving hubby thanks you too!

Apr 18, 2012

This is a light and refreshing salad. The dressing totally made it for my husband and I. I did the let ingredients marinade before serving, omitting the mushrooms (not a fan) and using a sliced fresh tomatoes (what I had on hand) rather than the grape tomatoes. This dressing is so good, that I had an extra lime, so I made up a batch of dressing just to have on hand for future salads. *Sherri* - you have a winner, thanks for sharing!

Apr 20, 2012

I usually avoid trying any recipe with less than 10 reviews but this one sounded so good. I used cherry tomatoes and omitted the mushrooms (yuck) and used about 1/2 cup fresh cilantro (we LOVE it). The smell of the dressing after I blended it made me nervous- I did not have high hopes b/c it just didn't smell good. I left the romaine out (didn't want it to get soggy- highly recommend leaving it out until ready to eat) and let the broccoli and other ing marinade for about an hour and a half. I filled each bowl about half full of romaine and then filled the rest of the bowl with the broccoli mixture and mixed it all up. I had every intention of adding some parmesan cheese but completely forgot and I am so glad I did b/c this was fantastic even without cheese! I am always counting calories and I could enjoy a large bowl of this with no worries at all AND it is really filling. The 2nd day was even better. I cannot express how great this was! One word of caution- go easy on the onion- Hubs thought it was a bit too strong... I didn't mind at all though... maybe personal preference. I will definitely be making this for our next 'company for dinner'. I just hope we can eat this outside- what a great warm weather salad. Wow, really, you have to try this.

Jul 08, 2012

This was very good! Everyone is right, the dressing makes this! Next time I would decrease the cumin a tad, but that could be a personal taste. I used parsley in lieu of cilantro. I made it the day before and the broccoli absorbed the dressing nicely but was still crisp. Thanks, Sherri!

May 06, 2012

THis salad was really good, and a big hit for cinco de mayo. I think I didn't add enough lime juice, I only had two limes. Next time I will use 3 or 3.5, but this salad is very tasty and light and refreshing. Perfect for summer! Thanks Sherri!


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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