Creamy Broccoli And Cranberry Dill Salad

Creamy Broccoli and Cranberry Dill Salad

Ingredients: (4 servings)

  • For the salad:

    1. 6 cups broccoli florets

    2. 1/2 medium red onion, thinly sliced

    3. 1/2 cup roughly chopped raw cashews or almonds

    4. 1/2 cup dried cranberries or halved grapes

  • For the dressing:

    1. 1 cup 2% or 5% plain greek yogurt

    2. 1/4 cup lemon juice

    3. 2 tablespoons chopped fresh dill

    4. 1 teaspoon garlic powder

    5. 1 teaspoon apple cider vinegar

    6. 1/2 teaspoon sea salt

Directions:

  1. Prepare the broccoli. Bring a large pot of water to a boil. Add the broccoli and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.

  2. Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the yogurt, lemon juice, dill, garlic powder, apple cider vinegar and sea salt.

  3. Assemble the Salad. To the broccoli, add the red onion, cashews and cranberries. Pour the dressing over the salad and toss. Refrigerate until ready to serve. This salad is best served the day it is made or it gets soggy.

Recipe adapted from: joyoushealth.com