Mediterranean Low Carb Broccoli Salad

Ingredients

For the salad:

• 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

Instructions

1. In a large bowl, mix together ALL of the salad ingredients.
2. In a medium bowl, stir together all of the dressing ingredients,
3. 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.
4. DEVOUR!

Recipe Courtesy of Food Faith & Fitness