Keto Broccoli Salad

Can keto lovers love broccoli? Oh, we definitely know so. It’s a nutritional powerhouse, with 1 cup of broccoli containing as much vitamin C as an orange, not to mention broccoli is packed with fiber, potassium, even some protein. But just as important, it tastes great – as long as it’s cooked the right way. And we think this recipe is one of those right ways. 

Tips: Don’t boil too long.

We love slow-cooked broccoli. But not all the time. This recipe’s success lies mainly in cooking the broccoli until just crisp-tender. Textural contrast here is crucial.

Shock it!

Plunge the broccoli in an ice water bath as soon as it has been boiled for 1 minute. This technique, called “shocking” (for good reason!) immediately stops the broccoli from residual cooking once it leaves the hot water.  

Salad spinner = water begone!

Delish trick: Use a salad spinner to expel excess water from the broccoli. Transfer the shocked broccoli to a salad spinner, and spin away.  You should spin and drain at least twice. You won’t believe how much water you’ll see, water that would otherwise ruin the salad.

Not keto? We've got a classic broccoli salad recipe as well! Don't forget to rate and comment in the section below. 😁Made this? Let us know how it went in the comment section below! 

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Cal/Serv: 428
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 35 mins
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

Directions
  1. In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
  2. Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and  immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.
  3. In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
  4. Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.

Nutrition (per serving): 428 calories, 12 g protein, 11 g carbohydrates, 5 g fiber, 3 g sugar, 39 g fat, 8 g saturated fat, 710 mg sodium

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