Ultimate Keto Broccoli Salad
A fresh, crunchy, and creamy salad packed with flavor and healthy fats, completely free of mayonnaise.
Ingredients
- 4 cups broccoli chopped into small, bite-sized florets
- 1/4 red onion sliced thinly
- 1/4 cup pecans chopped roughly
- 1/4 cup cheddar cheese shredded
- 1/4 cup sunflower seeds roasted and unsalted
- 8 ounces turkey or beef bacon chopped and cooked until crispy
- 1 tbsp dried cranberries unsweetened
- 1 cup Greek yogurt plain, full-fat
- 2 tbsp apple cider vinegar
- 2 tbsp allulose or granulated sweetener
- 1 tsp Dijon mustard smooth; made without wine
- 1 tsp salt
Instructions
- Wash and dry the broccoli thoroughly, then chop into small florets.
- Cook the chopped turkey or beef bacon in a skillet over medium heat until crispy, then drain on paper towels.
- In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, sweetener, Dijon mustard, and salt until smooth.
- In a large serving bowl, combine the broccoli, red onion, pecans, cheddar cheese, sunflower seeds, cranberries, and cooked turkey or beef bacon.
- Pour the dressing over the salad and toss well to ensure everything is evenly coated.
- For best flavor, chill in the refrigerator for at least one hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Choosing the Dijon. Several of the best-known Dijon brands list white wine in the ingredients — it is on the label if you check. Plenty of other Dijons are made with vinegar alone and behave identically here. Spicy brown mustard suits the yogurt dressing; keep it smooth rather than grainy either way.