Broccoli Cranberry Salad

Cut 220 g broccoli into bite-size florets, splitting any thick stems so they blanch evenly.

Set a colander and a bowl of very cold water nearby before heating the water, since the broccoli needs to cool immediately.

Drop the broccoli into actively boiling water and blanch for only 30 seconds.

Once the color turns vivid green, drain it immediately and cool it in cold water so the florets stay crisp instead of softening.

Drain the cooled broccoli well, then press the surface gently with a kitchen towel.

Remove as much clinging water as possible because excess moisture thins the yogurt dressing and keeps it from coating the florets cleanly.

Finely dice 30 g red onion, soak it in cold water for 5 minutes, and drain it thoroughly.

This softens the sharp bite while keeping enough crisp texture to give the salad direction.

In a large bowl, stir together 100 g Greek yogurt, 1 tablespoon lemon juice, and 1 tablespoon olive oil until smooth.

Break up any thick yogurt pockets so the dressing coats evenly instead of clumping in one spot.

Add the broccoli, 40 g dried cranberries, 25 g sunflower seeds, and drained red onion to the dressing.

Toss gently until coated, then chill before serving so the broccoli absorbs flavor while the seeds keep some crunch.