Mediterranean Low Carb Broccoli Salad

INGREDIENTS

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

2 cups

Plain, non-fat Greek yogurt

Zest 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