Keto Broccoli Salad

I saw this recipe and decided to try it out at a family lunch. When we have lunch, we tend to lay out a buffet then people can sit at a table outside or in the house depending on the weather. We have an eclectic mix of dishes including a range of salads. For those who eat carbs, we have steamed organic new potatoes. This time the proteins were a side of salmon cooked in foil, thick and meaty bbq short ribs and roast chickens. I thought the broccoli salad would go down like a lead balloon! Not at all as at the end of the meal, the bowl of mixed salad was barely touched and the broccoli salad was all gone. That was a real surprise. In fact, I was hoping to have some as a snack. The recipe disappeared too. My review is that this recipe is delicious, crunchy and loved by all – at least in my family. Tips: make it early and let it marinate in the fridge. It doesn’t need bacon as that would ruin the fresh flavour. Keep the cubes of cheese small. This is a delicious way of eating broccoli. Try it and enjoy.

Prep time: 10 mins | Servings: 10

Ingredients:

8 cups fresh broccoli cut into bite sized pieces
1/4 cup red onion, diced finely
1/2 cup sunflower or pumpkin seeds (I used pumpkin seeds)
4 ounces cheddar cheese, cubed (I used a lactose-free cheese)
3/4 cup mayonnaise (I used a vegan mayo)
5 tablespoons low-carb sweetener (I didn’t add any sweetener)
2 tablespoons apple cider vinegar
salt and pepper to taste
1/2 lb bacon, cooked and crumbled (I didn’t include this)

Method:

In a large bowl, combine broccoli, onion, and pumpkin seeds.

For the dressing, mix the mayonnaise, sweetener and vinegar together until smooth.

Stir the dressing into the salad, until well covered.

Allow the salad to chill for around 3 hours. (It may not seem like enough dressing but after it chills the dressing marinates and is plenty). This also allows the flavours to meld.
If using, stir in the bacon right before serving.
Season with salt and pepper.
Serve & enjoy!