Ingredients
1 lb broccoli florets – cut into small bite-sized pieces π₯¦
1 cup carrots – shredded π₯
Β½ cup red onion – diced π§
Β½ cup pistachios – loosely chopped π₯
5 large dates – pitted and diced π΄
β
cup Greek yogurt π₯
1 tablespoon honey π―
1 tablespoon olive oil π«
1 tablespoon water π§
ΒΌ teaspoon sea salt π§
Instructions
1οΈβ£ Add the broccoli florets, carrots, red onion, pistachios, and dates to a large bowl and gently toss; set aside. π₯¦π₯π§ π₯π΄
2οΈβ£ In a separate bowl, mix together the Greek yogurt, honey, olive oil, water, and sea salt until well combined. π₯π―π«π§π§
3οΈβ£ Pour the Greek yogurt mixture into the bowl with the broccoli and toss well to distribute. π₯
4οΈβ£ Chill the broccoli salad covered in the fridge until ready to serve. βοΈ