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Broccoli and bacon go together like birds and a feather. This delicious Low Carb Broccoli Bacon Salad is always a crowd pleaser. It’s great for casual get togethers, family meals or served at a BBQ, but is equally at home on any table.
Adding sweetener to recipes like this instead of using processed sugar means less carbs a minimal impact on blood sugars. Don’t limit yourself to using sweeteners just in sweet recipes. They work wonderfully in dressing and mayonnaise recipes, such as the one featured in this recipe.
Raw or Fresh Broccoli
Easy to cook and throw together, Low Carb Broccoli Bacon Salad can also be made with raw brocco will also reduce the cooking time. Alternatively blanch the broccoli quickly in boiling water to take away a little of the raw crunch. Made either way, this salad tastes fabulous.
Feel free to switch the crispy bacon with crispy pancetta. You can also use alternative nuts if you don’t have almonds on hand. Pepita seeds would be a great option to keep this recipe nut free. If you are a little averse to raw onion in salad you can also switch them out for diced spring onions. Pumpkin seeds or sunflower seeds taste brilliant in this recipe for Low Carb Broccoli Salad.
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
- 2 large heads of brocolli cut into small florets
- ⅓ cup slivered almonds or pepita seeds for nut free version
- ½ cup finely chopped red onion -can be switched for spring onions if desired
- ½ cup grated cheddar cheese
- 100 gms diced crispy bacon or pancetta or to taste
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar (ACV) or lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic or ¼ teaspoon garlic powder
- 1 teaspoon stevia blend or sweetener of choice
- salt and pepper to taste
Combine the broccoli, onion, cheese, bacon and nuts in a large salad serving bowl.
Combine all of the dressing ingredients and whisk until well blended.
Pour the dressing over the salad and stir until all of the broccoli is lightly coated in the dressing.
Salad will will keep for 3 to 4 days in the fridge.
There is the option to blanch your broccoli in boiling water for about 3 minutes and then plunge into cold water and drain before adding, for a slightly softer texture.
Extra virgin olive oil (EVOO) can be used instead of mayonnaise although the dressing won't be as creamy. You could also use 1/2 mayonnaise and 1/2 EVOO.