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By Sarah Hunt, AZFB Communications Intern

Photo: Food Faith Fitness blog

Looking for a way to spice up your in-season broccoli this spring? We’ve got just the recipe! Try adding this delicious Mediterranean Low Carb Broccoli Salad as a side to your dinner tonight to liven up your meal.

Mediterranean Low Carb Broccoli Salad

By Taylor of the Food Faith Fitness blog

Prep time: 25 minutes | Total time: 25 minutes

Yields 8 side servings

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!

Find more delicious recipes on Fill Your Plate’s recipe database!