Single recipe

KETO BROCCOLI SALAD

Preparation:

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. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander. In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper. 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.

Ingredients:

  • Salt
  • 3 heads broccoli, cut into bite-size pieces
  • 1/2 cup shredded Cheddar
  • 1/4 red onion, thinly sliced
  • 1/4 cup toasted sliced almonds
  • 3 slices bacon or your choice of protein, cooked and crumbled
  • 2 tbsp freshly chopped chives

Dressing:

  • 2/3 cup mayonnaise
  • 3 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • Kosher salt
  • Freshly ground black pepper