This easy creamy Broccoli Salad recipe with dill has the best combination of flavors and great for summer picnics or barbecue. This Broccoli Salad is Low carb/Keto and Gluten-free and can be made Vegan.

• 250g Broccoli
• 1/4 Cup fresh dill
• 1/2 Cup greek yogurt or mayonnaise 
• Salt and pepper to taste
• 1 Tbsp lemon juice
• 2-3 Tbsp pumpkin seeds (optional)

Cook Broccoli:

In Instant Pot:

• Cooking perfectly tender broccoli in an Instant pot is a breeze. Look at the detailed recipe for Steaming Broccoli in Instant Pot.

On Stovetop Pot:

• In a large covered pot, cook broccoli in a small amount of boiling water for about 2 minutes or until crisp-tender.
• Drain and rinse with cold water.
• Then transfer it to a paper towel-lined bowl to fully dry.

Make Dressing:

• Then add the cooked broccoli, pumpkin seeds into the dressing and toss well until evenly coated.
• Refrigerate this salad for at least 1 hour so that broccoli gets a chance to soak in Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves.
• Set aside.