Easy Mediterranean Low Carb Broccoli Salad

foodfaithfitness.com

Erin Ashcraft

subheading: FOR THE SALAD:

5 Cups Broccoli,, cut into small florets (380g)

½ Cup Artichoke hearts marinated in olive oil,, sliced

½ Cup Sun-dried tomatoes in olive oil, , roughly chopped (75g) (oil squeezed out)

½ Cup Pitted Kalamata olives,, halved

⅓ Cup Red onion,, diced

¼ Cup Roasted salted sunflower seeds

subheading: FOR THE DRESSING:

2 Cups Plain, non-fat Greek yogurt

Zest and juice of 1 large lemon

4 ½ tsp Monkfruit, (or granulated sweetener of choice)

1 ¾ tsp Dried oregano

1 ½ tsp Fresh garlic,, minced

1 ½ tsp Dried ground basil

1 ½ tsp Dried ground thyme

1 tsp Sea salt

Pepper

2 Tbsp Oil from the jar of sun-dried tomatoes

Directions at foodfaithfitness.com

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