📝 About This Recipe
This elevated take on the classic potluck staple swaps sugar for keto-friendly sweetness to create a vibrant, low-carb masterpiece. Crisp raw broccoli florets are tossed in a velvety, tangy dressing and punctuated by the salty crunch of thick-cut bacon and toasted sunflower seeds. It’s a textural symphony that balances smoky, savory, and zesty notes, making it the perfect nutrient-dense side dish or a satisfying meal-prep lunch.
🥗 Ingredients
The Salad Base
- 6 cups Fresh Broccoli (cut into bite-sized florets)
- 8 slices Thick-cut Bacon (cooked until crispy and crumbled)
- 1/3 cup Red Onion (very finely diced)
- 1/2 cup Roasted Sunflower Seeds (unsalted)
- 1 cup Sharp Cheddar Cheese (freshly shredded)
The Creamy Dressing
- 1 cup Mayonnaise (avocado oil mayo preferred for keto)
- 2 tablespoons Apple Cider Vinegar (raw and unfiltered)
- 2 tablespoons Granulated Erythritol or Monk Fruit (adjust to preferred sweetness)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Begin by preparing the bacon: place the slices in a cold skillet and turn the heat to medium. Cook, turning occasionally, until the fat has rendered and the bacon is deeply golden and crispy (about 8-10 minutes).
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2
Transfer the cooked bacon to a plate lined with paper towels to drain. Once cooled, crumble it into small, bite-sized pieces and set aside.
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3
Wash the broccoli heads thoroughly and pat them completely dry with a kitchen towel; any excess water will dilute the creamy dressing.
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4
Trim the broccoli into very small, uniform florets. Peel the tough outer layer of the stems and dice the tender inner core to minimize waste and add extra crunch.
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5
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, keto sweetener, Dijon mustard, sea salt, black pepper, and garlic powder until the dressing is smooth and the sweetener has dissolved.
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6
Taste the dressing. It should be a balance of tangy, sweet, and savory. Adjust the vinegar or sweetener if necessary to suit your palate.
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7
In a large mixing bowl, combine the chopped broccoli florets, finely diced red onion, and freshly shredded cheddar cheese.
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8
Pour the dressing over the broccoli mixture. Use a large spatula to fold the ingredients together until every floret is evenly coated in the sauce.
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9
Add the crumbled bacon and roasted sunflower seeds to the bowl. Gently toss once more to distribute them throughout the salad.
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10
For the best flavor development, cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the broccoli to soften slightly and the flavors to meld.
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11
Just before serving, give the salad a final toss. If the broccoli has absorbed much of the dressing, you can stir in a teaspoon of water or extra mayo to loosen it up.
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12
Garnish with an extra sprinkle of sunflower seeds and a crack of black pepper for a professional finishing touch.
💡 Chef's Tips
Ensure the broccoli is bone-dry after washing to prevent a watery salad. Use a block of cheddar and grate it yourself; pre-shredded cheese is coated in potato starch which adds unnecessary carbs. If you find raw red onions too pungent, soak the diced pieces in cold water for 10 minutes, then drain and dry before adding to the salad. For a smoky twist, use smoked paprika in the dressing or use a smoked cheddar cheese. This salad actually tastes better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve alongside grilled ribeye steak or lemon-herb roasted chicken for a complete keto feast. Pair with a crisp, chilled glass of Sauvignon Blanc or a sparkling mineral water with lime. Pack it into airtight jars for a portable, high-fiber office lunch. Serve as a refreshing side dish at a summer BBQ or backyard cookout. Top with sliced avocado just before serving for an extra boost of healthy fats.