- 1/4 cup nonfat plain Greek yogurt
- 1 Tbsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp.honey
- 2 cups broccoli florets
- 1 cup grapes
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 avocado, peeled, pitted, and sliced
- 1 green onion, sliced
- 1/4 cup toasted walnut pieces
- Salt and freshly cracked pepper to taste
For the dressing, in a small bowl stir together the yogurt, mustard, lemon juice, and honey. Set aside.
Bring 3/4 of an inch of water to a simmer in a large saucepan with a steamer basket. Add the broccoli, cover, and cook until tender-crisp, about 2 minutes. Immediately transfer the broccoli to ice water to stop the cooking. Drain and pat the cooled broccoli dry with a paper towel.
Place the broccoli in a medium bowl. Add the grapes, carrot, celery, avocado, green onion, and walnuts. Pour the dressing over broccoli mixture and toss to coat. Season to taste with salt and pepper.