Keto Broccoli Salad
Rikke SvartangenKeto Broccoli Salad
Low-Carb Food Co
10
10 minutes
10 minutes
303
American
Salads
A broccoli salad that leans hard on texture. Raw broccoli is chopped small and tossed with crumbled bacon, cheddar, pistachios and red onion in a mayonnaise dressing sharpened with apple cider vinegar and balanced with erythritol. Chopping the broccoli properly small matters, because large florets stay stubbornly raw in the mouth and refuse to hold dressing. It serves ten at 3g carbs, 28g fat and 6g protein per portion. Made an hour ahead the broccoli softens slightly and the dressing sinks in, which is exactly what you want, but leave it overnight and the bacon loses its bite. Add the pistachios at the last minute.
Ingredients
500g Broccoli (cut into small pieces)
½ Red Onion (finely chopped)
60g Pistachios
100g Cheddar
250g Mayonnaise
5 tbsp Erythritol (more or less to taste)
2 tbsp Apple Cider Vinegar
200g Bacon (cooked and crumbled)
Directions
Combine the broccoli, red onion, pistachios and cheese in a large salad bowl.
In a separate bowl, mix the mayonnaise, sweetener and vinegar together until smooth. Stir into the salad.
Let the salad chill for about 3 hours.
Stir in the bacon right before serving.
