Broccoli and Cranberry Salad

Prepare the broccoli. Bring a large pot of water to a boil. Add the Broccoli Florets (6 cups) and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.

Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the Coconut Yogurt (1 cup), juice from Lemons (1 1/4), Fresh Dill (2 Tbsp), Simply Organic Garlic Powder (1 tsp), Apple Cider Vinegar (1 tsp) and Sea Salt (1/2 tsp).

Assemble the Broccoli and Cranberry Salad. To the broccoli, add the Red Onion (1/2), Raw Cashews (1/2 cup) and Dried Cranberries (1/2 cup). Pour the dressing over the salad and toss. Refrigerate until ready to serve. This salad is best served the day it is made or it gets soggy. Enjoy!