Prepare the Dressing: In a medium-sized mixing bowl, combine 1 cup of light Greek yogurt, 2 tablespoons of lime juice, 1 tablespoon of Stevia, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the ingredients together until they are well combined and the dressing is smooth. Set aside.

Toast the Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread 1/2 cup of whole almonds and 1/4 cup of pumpkin seeds on a baking sheet. Toast them in the oven for about 10 minutes, or until they are lightly browned and fragrant. Keep an eye on them to prevent burning. Remove from the oven and let them cool completely.

Prepare the Salad Ingredients: Wash and cut 4 cups of broccoli florets into small, bite-sized pieces. This will help ensure they are easier to eat and mix well with the other ingredients. Finely chop 1/2 cup of red onion.

Prep ham: Dice 100 g. of smoked ham into small pieces and stir fry in a hot pan.

Assemble the Salad: In a large mixing bowl, combine the broccoli florets, chopped red onion, toasted almonds, dried cranberries, toasted pumpkin seeds, and diced smoked ham. Pour the prepared dressing over the salad ingredients.

Mix the Salad: Gently toss all the ingredients together until the broccoli and other components are evenly coated with the dressing. Ensure the dressing is well-distributed throughout the salad.

Chill the Salad: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together.

Serve: Serve the broccoli salad cold. It's a perfect side dish for any meal and pairs well with a variety of proteins such as chicken, fish, or beef.