In Instant Pot - Steaming 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:
Meanwhile, In a large bowl, whisk to combine greek yogurt, lemon juice or vinegar, salt, pepper, and dill leaves. Set aside.
Toss:
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 some of the dressing and adds more flavor to the salad!
Notes
Tips & Variations
Other Veggies: You can also add vegetables of your choice, like bell pepper, carrots, cucumber, red cabbage, and mixed salad greens, to make this salad more nutritious.
Remove excess moisture: Pat dry the steamed broccoli well using a paper towel, so moisture doesn't water down the dressing.
No Greek Yogurt: If you don't have greek yogurt at home, take regular yogurt and pour it into a muslin cloth and drain the whey for 30 minutes above the kitchen sink to make hung yogurt. You can substitute greek yogurt with sour cream or mayonnaise.
Store-bought Dressing: You can replace the homemade dressing with store-bought coleslaw dressing if desired.
Cheese: Add some cheese to this broccoli and dill salad if desired.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.