Broccoli Salad with Yogurt Dressing

This vibrant, nutrient-dense broccoli salad is reinvented with a protein-rich Greek yogurt dressing and antioxidant-packed fruits for a refreshing, insulin-friendly side dish that avoids the refined sugars of traditional recipes.

Ingredients

• 5 cups raw broccoli florets, cut into bite-sized pieces
• 1 cup red grapes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup organic raisins
• 1/3 cup raw sunflower seeds
• 1/2 cup plain Greek yogurt (probiotic-rich base)
• 3 tablespoons Dijon mustard
• 3 tablespoons raw honey or pure maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper

Preparation Instructions

1. Emulsify the Dressing: In a small glass bowl or mixing jar, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, honey, lemon juice, salt, and pepper. Continue until the texture is creamy and uniform.
2. Assemble the Base: In a large mixing bowl, combine the broccoli florets, sliced grapes, red onion, raisins, and sunflower seeds.
3. Integrate Flavors: Pour the yogurt-based dressing over the vegetable mixture. Toss thoroughly to ensure every floret is evenly coated. Adjust seasoning with additional sea salt or pepper if desired.
4. Chill and Marinate: For optimal flavor development, cover the bowl and refrigerate for at least 60 minutes. This allows the broccoli to slightly soften and absorb the zesty dressing.