Broccoli Salad
Raw broccoli florets tossed with a creamy dressing and crunchy mix-ins. Chilled salad assembled cold with swappable vegetables, proteins, and dressing components.
Ingredients
Method
Cut broccoli into bite-sized florets, discarding the thick stem; dice red onion, cucumber, and halve cherry tomatoes.
Combine broccoli, red onion, cucumber, and cherry tomatoes in a large bowl.
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper until smooth.
Pour dressing over vegetables and toss to coat evenly.
Fold in sunflower seeds and feta cheese just before serving.
Transfer to serving bowl or individual plates and serve chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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