Ingredients:

  • 500g fresh broccoli florets, cut into bite-sized pieces
  • 60g red onion, finely diced
  • 50g fruit-juice sweetened dried cranberries
  • 40g toasted sunflower seeds
  • 3 slices turkey bacon, cooked until crisp and crumbled
  • 120g plain non-fat Greek yogurt
  • 15ml apple cider vinegar
  • 10ml fresh lemon juice
  • 15ml raw honey
  • 2g Dijon mustard
  • 1g sea salt
  • 0.5g freshly cracked black pepper

Instructions:

  1. Crisp the bacon. Place the turkey bacon in a cold skillet and turn the heat to medium. Cook until it is deeply browned and brittle. Remove and let it cool on a paper towel.
  2. Toast the seeds. In that same pan (no need to wash it), toss the sunflower seeds for 2-3 minutes until they turn golden and fragrant.
  3. Wash and thoroughly dry the broccoli. Cut the florets into bite-sized pieces about 1cm wide.
  4. Cut the red onion into tiny cubes. If you're sensitive to raw onion, let them sit in a bowl of ice water for 5 minutes.
  5. In your small jar or bowl, combine the Greek yogurt, apple cider vinegar, lemon juice, honey, Dijon, salt, and pepper.
  6. Shake or whisk the dressing for at least 45 seconds until it looks like pale, liquid silk.
  7. Place the broccoli, onion, cranberries, and sunflower seeds in your large bowl. Pour the dressing over the top.
  8. Use a large spoon to fold the dressing into the broccoli. Ensure every floret is coated in that velvety sauce.
  9. Cover the bowl and refrigerate for 20 minutes. This allows the flavors to marry and the broccoli to slightly soften.
  10. Just before serving, crumble the crispy turkey bacon over the top and give it one last gentle stir.