Broccoli Crunch Salad W/ Green Curry Chimichurri Yogurt Dressing

Broccoli Crunch Salad (Serves 2–4)

Salad Ingredients:

• 2 cups finely chopped broccoli florets

• 1 Persian cucumber, diced

• ½ green apple, finely diced

• ½ cup red onion, finely minced

• ½ cup crumbled feta

• ½ cup toasted walnuts, chopped

• ½ cup toasted cashews, chopped

• ½ cup dried cranberries

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh chives, chopped

Dressing:

• ½ cup Greek yogurt

• ½ cup mayonnaise

• 2 tablespoons apple cider vinegar

• 1 tablespoon agave syrup

• 3 tablespoons Chin Dribblin’ Green Curry Chimichurri

• Salt + pepper to taste

Instructions:

1. In a medium bowl, combine all salad ingredients.

2. In a separate bowl, whisk together the yogurt, mayo, vinegar, agave, Green Curry Chimichurri, salt, and pepper until smooth.

3. Pour the dressing over the salad and toss well to coat.

4. Let sit for 10–15 minutes before serving to let the flavors mingle.