The keto broccoli salad recipe is highly recommended for people on a keto diet. It is a salad that is supremely delicious and low in carbs. It is actually very easy to make, and it also has a short preparation time.
In this recipe we are going to cut off the stalks, we are going to use erythritol, however, you can use stevia as a sweetener (use a sprinkle since stevia is so strong).
The ingredients needed are; broccoli, avocado, bacon, red onions, avocado, cheddar cheese, mayonnaise, sunflower seeds, olive oil, erythritol, vinegar, salt, and pepper.
Ingredients Of The Keto Broccoli Salad Recipe
- 1 bunch of broccoli, chopped in small florets
- 1 large ripe avocado (but it shouldn’t be too ripe)
- ½ roasted sunflower seeds
- ¼ cup of red onions, chopped
- ½ cup cheddar cheese
- 6 slices of bacon
Ingredients For The Keto Broccoli salad dressing
- 158 grams of mayonnaise
- A tablespoon of extra virgin olive oil
- 2 tablespoons of white vinegar
- ¼ teaspoon of black pepper
- 2 tablespoons of powdered erythritol
- ½ teaspoon of garlic salt
Steps To Follow When Making The Keto Broccoli Salad Recipe
- Firstly, bring to a boil 6 cups of salted water in a saucepan. After the water has boiled, add the broccoli and blanch for 1 minute (but the broccoli should be tender)
- Secondly, drain all the water and allow the broccoli to cool.
- Thirdly, over medium heat, pan-fry bacon until crispy and well browned for 4 minutes. Then set aside.
- Make the salad dressing, combine together the mayonnaise, extra virgin olive oil, white vinegar, pepper, garlic salt, and erythritol until smooth.
- In a clean large bowl, put in the broccoli, cheddar cheese, sunflower seeds, red onions, and crisp bacon.
- Gently pour the salad dressing into the vegetable mixture, and stir until they are well combined or mixed.
- Top the salad with the sliced avocado.
- Store the salad in a refrigerator for at least 30 minutes before serving.
- Lastly, serve the keto broccoli salad.
Conclusion
Consequently, if you have succeeded at this keto broccoli salad recipe, please take pictures of your food and send them to us. This is because we shall be glad to post them on our blog.
Also, if you have enjoyed this recipe, please check out our avocado egg salad sandwich recipe.
Keto Broccoli Salad Recipe
Print RecipeIngredients
- 1 bunch of broccoli, chopped in small florets
- 1 large ripe avocado
- ½ roasted sunflower seeds
- ¼ cup of red onions, chopped
- ½ cup cheddar cheese
- 6 slices of bacon
- 158 grams of mayonnaise
- A tablespoon of extra virgin olive oil
- 2 tablespoons of white vinegar
- ¼ teaspoon of black pepper
- 2 tablespoons of powdered erythritol
- ½ teaspoon of garlic salt
Instructions
- Bring to a boil 6 cups of salted water in a saucepan. After the water has boiled, add the broccoli and blanch for 1 minute (but the broccoli should be tender)
- Drain all the water and allow the broccoli to cool.
- Over medium heat, pan-fry bacon until crispy and well browned for 4 minutes. Then set aside.
- Make the salad dressing, combine together the mayonnaise, extra virgin olive oil, white vinegar, pepper, garlic salt, and erythritol until smooth.
- In a clean large bowl, put in the broccoli, cheddar cheese, sunflower seeds, red onions, and crisp bacon.
- Gently pour the salad dressing into the vegetable mixture, and stir until they are well combined or mixed.
- Top the salad with the sliced avocado.
- Store the salad in a refrigerator for at least 30 minutes before serving.
- Serve the keto broccoli salad.
