Ingredients
500 grams broccoli florets, chopped
350 grams strawberries, chopped
1 medium red onion, diced
1 pear, chopped
1 sweet apple (e.g. Fuji), chopped
1 large avocado, chopped
100gram pomegranate seeds
20 grams hemp seed
50 gr pumpkin sunflower seed mix
feta cheese, crumbled
Dressing
240 grams full-fat plain Greek yogurt
1 lemon, juiced and zested
1 tablespoon red wine vinegar
1 teaspoon raw honey/or maple syrup
1 tablespoons poppy seeds
1/2 teaspoons salt
black pepper
Method
Make the dressing: In a small bowl, whisk together the Greek yogurt, lemon juice and zest, red wine vinegar, honey, poppy seeds, salt, and freshly ground black pepper until smooth and creamy. Taste and adjust the sweetness or acidity as needed. Refrigerate until ready to use.
Prep the broccoli: Chop the broccoli florets into small, bite-sized pieces. If you prefer a softer texture, steam them for 3–4 minutes or blanch them in boiling water for 2–3 minutes. You can also leave them raw for extra crunch.
Prep the fruit and vegetables: Chop the strawberries, pear, and apple into similar-sized pieces. Finely dice the red onion. Cut the avocado just before assembling the salad to help prevent browning.
Assemble: In a large salad bowl, combine the broccoli, strawberries, red onion, pear, apple, and avocado. Add the pomegranate seeds and toss gently to combine.
Dress and finish: Drizzle the poppy seed dressing over the salad and toss to coat. Sprinkle the crumbled feta over the top and serve immediately.
Notes
Keep the dressing separate if prepping ahead — it stays fresh in the fridge for up to 3 days. Add the avocado just before serving to prevent browning. The dressing also works beautifully as a dip for raw vegetables.