• 4 cups broccoli florets
• 1/2 cup cherry tomatoes halved
• 1 cup English cucumber. sliced
• 1/2 cup sliced fennel
• 1/2 cup sliced red onion
• 1/2 cup shelled edamame
• 1/4 cup roasted sunflower seeds

Dressing

• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1/2 cup plain Greek yogurt nonfat
• 1/4 cup erythritol or 1 tablespoon powdered stevia
• pepper to taste