Broccoli Salad

I recently signed up to receive boxes of produce from Misfit Market and am really loving all the fresh, organic fruit and vegetables I’m receiving. I got two heads for broccoli in my last box and was looking for something different to make with it instead of steaming or roasting it. I love broccoli salad but rarely make it. I found a mayo-free version while scrolling Pinterest, and decided to give it a go. It was really good!

I love all the addition of the fruit and sunflower seeds. After a day sitting in the fridge, it was even better as all the flavors combined. The dressing is delicious – I loved the creaminess of it. I can’t wait to make this salad again. I know it’s going to be a sample this summer!
20190302_1158131829374379512096613.jpg1 1/2 lbs fresh broccoli, cut into bite-sized pieces
1 cup blueberries
1/4 cup finely chopped red onion
1/2 cup dried cranberries
1/4 cup sunflower seeds
1 apple, cut into bite-sized pieces
1 Tbsp lemon juice

Dressing:
1 cup plain Greek yogurt
1/4 cup honey
1 Tbsp lemon juice
2 tsp apple cider vinegar
1 Tbsp poppy seeds

In a large bowl, combine the broccoli, fruit and sunflower seeds. Squeeze the lemon juice over the top and stir to combine. In a small bowl, whisk together all the dressing ingredients. Pour over the salad and mix to combine. Cover and place in the refrigerator until you’re ready to serve. It can be eaten immediately, but I recommend allowing it sit for 4-6 hours or overnight.

Source: Mommy’s Kitchen

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