2 broccoli heads
1 medium shallot, thinly sliced
1 medium red chili, thinly sliced
1/4 cup dill, roughly chopped
1/2 Granny Smith apple, peeled and cut into thin slices lengthwise
For green goddess dressing:
1/4 cup olive oil
salt (preferably Maldon or kosher)
1/3 cup full-fat Greek yogurt
1/4 cup cilantro
1/4 cup dill
1/4 cup mint
1/4 cup basil
1 medium shallot, minced
1 garlic clove, smashed
juice of one lemon
Place avocado, Greek yogurt, cilantro, dill, mint, basil, shallot, garlic and lemon juice in a blender and quickly blend just to combine. With the blender on, slowly pour in 1/4 cup olive oil until it has reached a smooth consistency and bright green color. Set aside.
Trim off any leaves and cut broccoli in half lengthwise. On a diagonal, slice stem very thinly while working your way up the stalk. Once you reach the florets, cut them crosswise into a bowl, breaking them into small pieces.
Transfer broccoli to a large bowl and add apple, shallot chili, dill, and desired amount of dressing. Season with salt and pepper and serve.