Ingredients
For The Salad:
- 5 cups broccoli cut into small florets
- 1/2 cup artichoke hearts marinated in olive oil sliced
- 1/2 cup sun-dried tomatoes in olive oil roughly chopped
- 1/2 cup pitted kalamata olives halved
- 1/3 cup red onion diced
- 1/4 cup roasted salted sunflower seeds
For The Dressing:
- 2 cups plain nonfat Greek yogurt
- Zest and juice of 1 large lemon
- 4 1/2 teaspoons monk fruit or granulated sweetener of choice
- 1 3/4 teaspoons dried oregano
- 1 1/2 teaspoons fresh garlic minced
- 1 1/2 teaspoons dried ground basil
- 1 1/2 teaspoons dried ground thyme
- 1 teaspoon sea salt
- Pepper
- 2 tablespoons oil from the jar of sun-dried tomatoes
Instructions
- In a large bowl, mix together all the salad ingredients.
- In a medium bowl, stir together all the dressing ingredients.
- Pour the dressing over the broccoli salad and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so the broccoli can absorb the dressing.
- Enjoy.
