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)
Lemon Juice (1/4 cup)
Fresh Dill (2 Tbsp)
Garlic Powder (1 tsp)
Apple Cider Vinegar (1 tsp)
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)
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!