Categories: keto
Ingredients
- 5 Cups Broccoli, cut into small florets (380g)
- 1/2 Cup Artichoke hearts marinated in olive oil, sliced
- 1/2 Cup Sun-dried tomatoes in olive oil, roughly chopped (75g) (oil squeezed out)
- 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, non-fat Greek yogurt
- Zest and juice of 1 large lemon
- 4 1/2 tsp Monkfruit (or granulated sweetener of choice)
- 1 3/4 tsp Dried oregano
- 1 1/2 tsp Fresh garlic, minced
- 1 1/2 tsp Dried ground basil
- 1 1/2 tsp Dried ground thyme
- 1 tsp Sea salt
- Pepper
- 2 Tbsp Oil from the jar of sun-dried tomatoes
Directions
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In a large bowl, mix together ALL of the salad ingredients.
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In a medium bowl, stir together all of the dressing ingredients,
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Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.