Keto Broccoli Salad (Crunchy!)
My broccoli salad with parmesan, bacon, nuts and seeds tastes fresh, crunchy and totally delicious. It is packed with healthy fats and has only 3.8g net carbs per serving. Makes a great lunch all on its own or pair with additional protein for dinner!
Servings: 4
Calories: 348kcal
Ingredients
- 2 broccoli heads florets only 350g
- 6 bacon rashers cooked until crisp, then chopped (100g)
- ½ cup walnuts 45g
- ¼ cup pumpkin seeds 30g
- ⅓ cup Parmesan shaved (30g)
- 1 - 2 tablespoon basil finely chopped
Dressing
- ¼ cup olive oil
- 1.5 tablespoon Apple Cider Vinegar or Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 small clove garlic minced or pinch of garlic powder
- ¼ teaspoon smoked paprika or more to taste
- ½-1 teaspoon powdered sweetener optional, also tastes great without
- Salt and pepper to taste
Instructions
- Toast the nuts and seeds in pan for 3 - 4 minutes on a medium heat until golden, stirring a couple of times. Allow to cool, then chop the walnuts.
- Steam the broccoli for 4 minutes until al-dente, then plunge into a bowl of iced water to retain the crunch. Pat dry on kitchen paper and chop the broccoli florets into 2cm pieces.
- Whisk the dressing together or shake in a tightly sealed jar.
- Add the broccoli to a large mixing bowl with all other ingredients. Pour over the dressing and toss well.
Notes
3.8g net carbs per serving. Makes 4 side servings of 1 ¼ cups each or 2 main course salads.
Store in the fridge for up to 3 days. Not suitable for freezing.
Optional add-ins: sugar-free dried cranberries, chopped red onions.
Option to use homemade mayonnaise instead of the vinaigrette.
Nutrition
Calories: 348kcal | Total Carbohydrates: 7.7g | Protein: 17.2g | Fat: 29.4g | Saturated Fat: 7g | Fiber: 3.9g | Sugar: 1.8g
