Nothing like taking a good ole southern side and turning it into a great Keto side. If you’re struggling to find a great side dish to take to a party or host, you should definitely make this broccoli salad. And as usual, you can add or remove ingredients as you see fit. You can always just use these recipes as a guide.
- 2 heads broccoli, fresh
- 1 cup sharp cheddar cheese
- 1 cup avocado mayo
- 3 tbsp. apple cider vinegar
- 1 cup chopped red onion
- 1 cup crumbled bacon
- 2 tbsp keto approved sweetener
- This is a great option but use what you can find –> https://amzn.to/3J8HKPT
- Freeze dried cranberries (not particularly keto but your guest may enjoy them)
- Salted sunflower seeds – mine will be on the side and added as it’s served
We will want to start by making the dressing first. In a medium bowl, add your mayo, apple cider vinegar and keto sweetener. Stir together until nice and smooth and set aside.
Now, lets start on the salad part. Start by chopping your red onion.
Next, clean your broccoli and cut it up. I prefer my broccoli salad without the stems. Of course, you cut it up how you prefer to eat it. I just cut the tops off. Put these in the bowl once your 2 heads are cut.
Now, throw in your cheddar cheese and bacon crumbles and give this salad a good toss to get it all mixed together.
Now, take your dressing and pour over the top of your tossed salad. Hit it with a little bit of pepper. Mix really good until it’s all coated. This should only take a few minutes.
Cover in foil/saran wrap and put into the fridge. This will be best after several hours in the fridge or even the next day. The longer it sits, the better it gets. Eat within 4 days then throw away, but I doubt there will be any left! Hope you enjoy.