Fresh Broccoli Crunch Salad with Sunflower Seeds
A delicious and healthy broccoli salad with a satisfying crunch from sunflower seeds, perfect for any occasion.
Equipment
- 1 large mixing bowl
- 1 small whisk
- 1 knife
- 1 cutting board
Ingredients
Salad
- 4 cups fresh broccoli florets
- 1/2 cup sunflower seeds
- 1/4 cup red onion finely chopped
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
Preparation
- Wash and cut the broccoli into bite-sized florets. Blanch for 1-2 minutes, then transfer to an ice bath.
- In a large bowl, combine broccoli, sunflower seeds, red onion, carrots, cranberries, and almonds.
- In a separate bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the salad, toss to coat evenly.
- Taste the salad and adjust salt and pepper as needed.
Serving
- Serve immediately or refrigerate for up to 2 hours before serving for a colder salad.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: For an extra crunch, add the sunflower seeds just before serving. Ingredient Substitutions: Use vegan yogurt for a vegan option. How to Serve: Best served cold. Storage & Freshness: Store in the fridge for up to 2 days. Make-Ahead Tips: Prepare all ingredients a day ahead and mix before serving.