Mediterranean Low-Carb Broccoli Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean salad of broccoli and artichoke with sun-dried tomatoes, olives, and sunflower seeds dressed in a creamy lemon-herb dressing. Bright and refreshing, low in carbs, perfect as a side dish or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 cups broccoli (cut into small florets )
- 1/2 cup artichoke hearts marinated in olive oil (sliced)
- 1/2 cup sun-dried tomatoes in olive oil (roughly chopped)
- 1/2 cup pitted kalamata olives (halved)
- 1/3 cup red onion (diced)
- 1/4 cup roasted salted sunflower seeds
- 2 cups plain nonfat Greek yogurt
- Zest and juice of 1 large lemon
- 4 1/2 teaspoons monk fruit (or granulated sweetener of choice)
- 1 3/4 teaspoons dried oregano
- 1 1/2 teaspoons fresh garlic (minced)
- 1 1/2 teaspoons dried ground basil
- 1 1/2 teaspoons dried ground thyme
- 1 teaspoon sea salt
- Pepper
- 2 tablespoons oil from the jar of sun-dried tomatoes
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 266mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 110mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.