Description
A vibrant, texture-packed salad featuring fresh broccoli florets, shredded carrots, Honeycrisp apple, dried cranberries, and sunflower seeds, all tossed in a light and creamy Greek yogurt and avocado mayo dressing with a touch of honey and lemon. Ready in 15 minutes and perfect for meal prep, potlucks, and healthy everyday eating.
Ingredients
For the Salad:
- 5 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ⅓ cup red onion, finely chopped
- 1 Honeycrisp apple, chopped
For the Dressing:
- ¾ cup non-fat plain Greek yogurt
- ¼ cup avocado mayonnaise
- 1 tablespoon white balsamic vinegar (or apple cider vinegar)
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Chop the broccoli florets into small, bite-sized pieces and place in a large mixing bowl.
- Add the shredded carrots, dried cranberries, sunflower seeds, finely chopped red onion, and chopped Honeycrisp apple. Toss to combine evenly.
- In a separate small bowl, whisk together the Greek yogurt, avocado mayonnaise, white balsamic vinegar, honey, and fresh lemon juice until completely smooth.
- Season the dressing with salt and pepper to taste and adjust the honey or vinegar balance as needed.
- Pour the dressing over the salad and toss thoroughly until every piece is evenly coated.
- Cover and refrigerate for at least 20 minutes before serving to allow the flavors to meld. Toss again just before serving.
Notes
- Chop the broccoli very small for the best texture — large florets are harder to eat and don’t absorb the dressing as well.
- Add the apple just before serving if making ahead to prevent browning.
- The salad tastes even better the next day as the broccoli softens slightly and absorbs the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes