Description
A creamy, crunchy Keto Broccoli Salad that’s perfect for busy weeknights or casual get-togethers.
Ingredients
Scale
- 2 heads of broccoli (tops only)
- 8 slices well-cooked turkey bacon, chopped
- 1 cup red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup salted and roasted sunflower seeds
- 1 cup mayonnaise
- 2 Tbsp apple cider vinegar
- 3 Tbsp monk fruit (or erythritol)
Instructions
- Start by making your creamy dressing. In a small bowl, mix together the mayonnaise, apple cider vinegar, and monk fruit (or erythritol). Set it aside.
- Combine the chopped broccoli, crumbled turkey bacon, diced red onion, shredded cheddar cheese, and sunflower seeds in a large mixing bowl. Gently toss to combine.
- Pour the dressing over your salad mixture. With a gentle folding motion, coat all the ingredients evenly.
- Enjoy your Keto Broccoli Salad immediately, or chill it in the fridge for at least 1 hour before serving.
Notes
Mix in the dressing just before serving to keep everything fresh and crunchy. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg