Keto Broccoli Salad – Best Keto Lunch
The classic broccoli salad is the recipe we go to when we’re looking for an easy side or weekend BBQ main. If you’re following a keto diet or looking for a low-carb side, this sweet and savory recipe could be your new go-to. Broccoli, the star of the show, is packed with vitamin C, fiber and even some protein, making it a nutritional powerhouse to base the rest of the ingredients around. With shredded cheese, toasted almonds, crispy bacon bits and a creamy dressing, this “salad” is sure to go fast.
Top Tips for Broccoli Salad:
– Do not boil for too long. The success of this recipe lies mainly in cooking the broccoli until crisp-tender. Textural contrast is important here.
– Push it! Plunge the broccoli into an ice water bath as it boils for 1 minute. This technique, called “shocking” (for good reason!) stops the broccoli from cooking as it releases the hot water.
– Salad Spinner = Game Changer. Move the stunned broccoli to a plate of mixed greens spinner and twist away. You should spin and drain at least twice to get all the excess water out (no one wants a watery broccoli salad).
variety
We think some form of almonds and grated cheese is a great addition to this salad, but you don’t have to stick with almonds and cheddar. Feel free to add roughly chopped walnuts and goat cheese for something a little fancier. Or, add some spiced pecans and pepper jack.
If you’re vegetarian, substitute bacon for avocado (if you want some creamy richness), or to mimic the saltiness you get from olives. Use your favorite vegan cheese (or skip it all together) and you’re set!
Storage and forward.
If you want to make it ahead, we recommend waiting before eating to arrange everything (otherwise things can get a bit soggy). Either way, the salad can be refrigerated for up to 5 days.
Made this?
| YIELDS | : 4 serving(s) |
| PREP TIME | : 15 mins |
| TOTAL TIME | : 35 mins |
| CAL/SERV | : 634 |
Ingredients
FOR THE SALAD
Kosher salt
3 heads broccoli, cut into bite-size pieces
1/2 c. cheddar, shredded
1/4 red onion, thinly sliced
1/4 c. toasted sliced almonds
3 slices bacon, cooked and crumbled
2 tbsp. freshly chopped chives
FOR THE DRESSING
2/3 c. mayonnaise
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard
Kosher salt
Freshly ground black pepper
Nutrition Information
Per Serving (Serves 4)
Calories634Fat49 gSaturated fat11 gTrans fat0 gCholesterol44 mgSodium1315 mgCarbohydrates21 gFiber14 gSugar9 gProtein21 gVitamin D0 mcgCalcium349 mgIron4 mgPotassium1613 mg
Directions
Stage 1
In a medium pot or pan, heat 6 cups of salted water to the point of boiling. While trusting that the water will bubble, set up a huge bowl with ice water.
Stage 2
Add the broccoli florets to the bubbling water and cook until delicate, 1 moment. Eliminate with an opened spoon and promptly place in the pre-arranged bowl of ice water. At the point when cool, turn the broccoli in a serving of mixed greens spinner. You ought to pivot it something like two times.
Stage 3
In a medium bowl, whisk the dressing fixings to consolidate. Season to taste with salt and pepper.
Stage 4
Consolidate all the plate of mixed greens fixings in an enormous bowl and pour over the dressing. Throw until fixings are consolidated and totally covered in dressing. Chill until prepared to serve.