Broccoli Crunch Salad with Yogurt Dressing

• 2 large crowns (about 1.25 lb) broccoli
• 2, coarsely grated carrot
• 1 crisp, cored and diced apple
• 3, thinly sliced green onions
• 1/3 cup sunflower seeds (raw or lightly toasted)
• 3/4 cup plain Greek yogurt (or unsweetened coconut yogurt for dairy-free)
• 2 tbsp olive oil
• 1 1/2 tbsp raw apple cider vinegar
• 1 tbsp raw honey (or maple syrup)
• 1 tsp dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp, freshly ground black pepper

Instructions

1. Cut the broccoli crowns into small florets, then peel the thick stems and chop the stems and florets into pieces about the size of a pea or small blueberry.
2. Put the broccoli, carrots, apple and green onions in a large bowl.
3. Whisk the yogurt, olive oil, vinegar, honey, mustard, salt and pepper in a small bowl until smooth.
4. Pour the dressing over the vegetables and toss until everything is evenly coated.
5. Taste and add a pinch more salt or a splash more vinegar if you like, then fold in the sunflower seeds just before serving.

Tips

• Chopping small is the secret: every bite catches dressing. A food processor does it in a few quick pulses, as long as you stop before it turns to mush.
• Serve it right away for the most crunch, or chill it for up to 30 minutes so the broccoli softens slightly and the flavors mingle.
• For meal prep, keep the dressing in a jar and the seeds in a bag, and toss together each day. Once dressed, the salad is best within 3 days; stir before serving.
• Easy swaps: toasted pecans or sliced almonds for the sunflower seeds, and a handful of unsweetened dried cranberries or raisins for a fruitier version.

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