Ingredients
- Broccoli florets, raw: 4 cups
- Bacon, cooked and crumbled: 6 slices
- Red onion, finely chopped: 1/4 cup
- Cheddar cheese, cubed: 1 cup
- Mayonnaise: 1/2 cup
- Apple cider vinegar: 2 tablespoons
- Erythritol or other keto-friendly sweetener: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Blanch the broccoli florets by briefly boiling them in salted water for 2-3 minutes, then immediately transferring them to an ice bath to stop the cooking process. Drain well and pat dry.
- Step 2: In a large bowl, combine the blanched broccoli florets, crumbled bacon, chopped red onion, and cubed cheddar cheese.
- Step 3: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, salt, and pepper to create the dressing.
- Step 4: Pour the dressing over the broccoli mixture and gently toss to combine until everything is evenly coated.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Notes
- Store leftover keto broccoli salad in an airtight container in the refrigerator for up to 3 days, but be aware the broccoli might soften slightly over time.
- This salad is best served chilled, so no reheating is necessary (or recommended!).
- For a complete keto meal, serve this broccoli salad alongside grilled chicken or steak.
- For extra flavor and crunch, toast the crumbled bacon in a dry skillet for a minute or two before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American