Ingredients:

  • 6 cups Fresh broccoli florets (500g)
  • 0.5 cup Red onion (75g)
  • 0.5 cup Dried cranberries (60g)
  • 0.5 cup Sunflower seeds (60g)
  • 8 slices Thick-cut bacon (225g raw weight)
  • 0.5 cup Sharp white cheddar cheese (60g)
  • 0.5 cup Plain Greek yogurt (120g)
  • 0.25 cup Avocado oil mayonnaise (60g)
  • 2 tbsp Apple cider vinegar (30ml)
  • 1 tbsp Honey (15g)
  • 1 tsp Dijon mustard (5g)
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Cook the bacon in a skillet over medium heat until deeply browned and brittle. Drain on paper towels, let cool, and crumble into small pieces.
  2. Wash and thoroughly dry the broccoli florets, then chop into tiny, bite-sized florets.
  3. In a small bowl or glass jar, whisk together the Greek yogurt, avocado oil mayo, apple cider vinegar, honey, Dijon mustard, sea salt, and black pepper until a smooth, stable emulsion forms.
  4. In a large mixing bowl, combine the broccoli, diced red onion, dried cranberries, toasted sunflower seeds, crumbled bacon, and sharp cheddar cheese.
  5. Pour the dressing over the broccoli mixture and toss thoroughly until every nook of the florets is coated. Let the salad sit in the fridge for at least 30 minutes until the flavors have melded and the onion has softened.