Ingredients
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
- 5 cups broccoli florets chopped
- 1/2 cup almonds roasted and salted, chopped
- 1/2 cup dried cranberries
- 1/3 cup red onion diced
Instructions
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, oil, maple syrup, and sea salt until well combined.
- In a large bowl, combine the chopped broccoli, roasted almonds, dried cranberries, and diced red onion.
- Pour the dressing over the broccoli mixture and toss until all ingredients are evenly coated with the dressing.
- Cover the salad and refrigerate for at least 3-4 hours, allowing the flavors to combine. For best results, let it chill overnight.
