Start by washing the broccoli florets thoroughly. Cut them into small, bite-sized pieces to ensure they mix well with the other ingredients. Blanch the broccoli in boiling water for about 1-2 minutes, then immediately transfer it to an ice bath to stop the cooking process. This keeps the broccoli crisp and bright green.
While the broccoli cools, prepare the other ingredients. Slice the marinated artichoke hearts, chop the sun-dried tomatoes, halve the kalamata olives, and dice the red onion.
In a medium bowl, combine the Greek yogurt, lemon zest, lemon juice, monk fruit or sweetener, dried oregano, minced garlic, dried basil, dried thyme, sea salt, and pepper. Whisk until smooth and creamy.
In a large mixing bowl, combine the cooled broccoli, artichoke hearts, sun-dried tomatoes, kalamata olives, red onion, and roasted sunflower seeds. Pour the dressing over the salad and toss everything together until well coated.
Cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled and enjoy this Mediterranean Low-Carb Broccoli Salad as a delightful addition to any meal!
