Using a spoon, push the raspberries through the wire strainer to puree. Reserve the raspberry juice.
Transfer the puree to a small mixing bowl; stir in the raspberry juice, sugar, lemon juice, and vinegar.
Whisk in the olive oil until completely incorporated.
Add salt, pepper, and yogurt and continue to whisk until well combined.
Pour the dressing over the broccoli salad and toss to combine.
Cover and chill for 4 to 24 hours.
Toss before serving.
If the salad is a bit dry, stir in a little olive oil or yogurt.
Serve.
Notes
Tips For Broccoli Salad
Avoid any broccoli that looks wilted or has yellow bits on it. Also, wash the broccoli well and dry it off properly.
Cut the broccoli into small florets that are easy to eat. This also means the dressing will cover more of the broccoli, which makes your salad even tastier.
After you've cooked your bacon, drain off all the extra fat before putting the bacon crumbles in the salad.
Wait a bit before you eat the salad. It's best to leave the salad in the fridge for at least 4 hours before eating it. This gives the dressing time to soak into the ingredients and soften the broccoli.
Broccoli Salad Variations
I've used sunflower seeds and almonds in this recipe, but you can try swapping them with walnuts, cashews, pistachios, or pepitas.
If you're not a fan of meat or if you're cooking for a vegetarian, you can leave the bacon out.
Instead of raspberries in the dressing, try it with blueberries, blackberries, or strawberries.
Adjust the dressing to your taste. If you like your dressing sweeter, you could add a bit more sugar or some honey. Or, if you prefer it a bit more tangy, add more vinegar or a squeeze of lemon juice. You can also leave out the yogurt for a lighter take on it.