Description
A crunchy, creamy, low-carb broccoli salad loaded with bacon, cheese, and sunflower seeds, tossed in a tangy sugar-free dressing.
Ingredients
- 4 cups fresh broccoli florets, chopped small
- 6 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1–2 tbsp keto sweetener (erythritol or monk fruit)
- Salt and pepper to taste
Instructions
- Cook the bacon until crisp, then crumble and set aside.
- In a large bowl, combine broccoli florets, cheddar cheese, red onion, and sunflower seeds.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sweetener until smooth.
- Pour the dressing over the broccoli mixture and toss until well coated.
- Fold in the crumbled bacon.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to blend before serving.
Notes
- For softer broccoli, blanch florets for 1 minute then cool completely before using.
- You can substitute sunflower seeds with chopped almonds or pecans.
- Add diced avocado for extra creaminess.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American