1 small red onion, quartered and thinly sliced cross-wise
2 stalks celery, thinly sliced
2 tablespoons roasted, unsalted sunflower seeds
Instructions
Fill a medium saucepan with water and bring it to a boil; salt the water, then add the broccoli and cook until fork-tender, about 90 seconds. Drain the broccoli and transfer it to a bowl filled with ice water to cool completely. Once cooled, drain well and set aside.
Heat the oil in a medium-large skillet over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes, stirring frequently. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil. Reserve for topping.
Whisk together the mayo, yogurt, lemon juice, salt, black pepper, garlic powder, and dill in a large bowl. Stir the in the broccoli, parsley, onion, and celery into the dressing.
To serve, transfer the salad to a serving bowl and top with the bacon and sunflower seeds. Serve immediately.
Notes
To Make This Salad a Day Ahead: Make the salad up through step 3 above; hold off on adding the bacon and sunflower seed topping until right before serving.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/crunchy-broccoli-salad-with-creamy-dressing/