Keto Broccoli Salad
This Low Carb Broccoli Salad makes adding a bit of green to your diet an appealing proposition. With crisp-tender broccoli, pumpkin seeds, bacon, cheddar cheese, and red onion topped off with a tangy dressing, you've got a deliciously crave-worthy salad.
- 1 pound broccoli
- ½ cup chopped red onion
- 4 ounces cheddar cheese grated
- 8 ounces bacon cooked according to package directions
- ⅓ cup pumpkin seeds
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ¼ cup Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon Swerve or sweetener of choice
- 1 teaspoon minced garlic
- Salt and Pepper to taste
Cut the broccoli into florets.
Fill a large pot with 3 inches of water and bring to a boil.
Add the broccoli, and cook for 3 minutes.
Drain and immediately immerse in a bowl of ice water. Drain.
Place the broccoli in a large bowl. Add chopped onion, grated cheese, bacon, and pumpkin seeds.
In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, Swerve and minced garlic. Season to taste with salt and pepper.
Add the mayonnaise to the bowl with the broccoli mixture, and stir to mix well.
Refrigerate fo 30 minutes to allow the flavors to combine.
Store in an airtight container for up to 4 days.
Calories: 252.13kcal | Carbohydrates: 5g | Protein: 8.1g | Fat: 22.62g | Saturated Fat: 6.94g | Cholesterol: 31.58mg | Sodium: 377.91mg | Potassium: 236.88mg | Fiber: 1.65g | Sugar: 1.49g | Vitamin A: 411.88IU | Vitamin C: 41.63mg | Calcium: 109.66mg | Iron: 0.81mg