Mediterranean Low Carb Broccoli Salad

For the salad:

• 5 Cups broccoli cut into small florets (380g
• 1/2 Cup artichoke heart sliced, marinated in olive oil
• 1/2 Cup sun-dried tomatoes roughly chopped (75g) (oil squeezed out, in olive oil
• 1/2 Cup kalamata olives halved, pitted
• 1/3 Cup red onion diced
• 1/4 Cup sunflower seeds roasted, salted

For the dressing:

• 2 Cups Greek yogurt plain, non-fat
• lemon zest and juice of 1 large
• 4 1/2 tsp Monk Fruit Sweetener or granulated sweetener of choice
• 1 3/4 tsp oregano dried
• 1 1/2 tsp garlic minced, fresh
• 1 1/2 tsp basil dried ground
• 1 1/2 tsp thyme dried ground
• 1 tsp salt sea salt
• black pepper
• 2 Tbsp oil from the jar of sun-dried tomatoes