Keto Broccoli Salad
Keto Broccoli Salad. Broccoli is a superfood, with 1 cup containing as much vitamin C as an orange, fiber, potassium, and even some protein. But, more importantly, it tastes great – as long as it's cooked correctly. Don't overcook it!
The success of this recipe is largely due to cooking the broccoli until it is crisp-tender.
After 1 minute of boiling, immediately plunge the broccoli into an ice water bath. This technique, known as "shocking," prevents the broccoli from continuing to cook after it has been removed from the hot water.
To remove excess water from the broccoli, use a salad spinner. Transfer the shocked broccoli to a salad spinner and spin until it is completely dry. It is recommended that you spin and drain at least twice. You'll be amazed at how much water you'll see, water that would otherwise ruin the salad.
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 35 MINS
INGREDIENTS FOR THE SALAD
- Kosher salt
- 3 heads broccoli, cut into bite-size pieces
- 1/2 c. Cheddar, shredded
- 1/4 red onion, thinly sliced
- 1/4 c. toasted sliced almonds
- 3 slices bacon, cooked and crumbled
- 2 tbsp. freshly chopped chives
FOR THE DRESSING
- 2/3 c. mayonnaise
- 3 tbsp. apple cider vinegar
- 1 tbsp. dijon mustard
- Kosher salt
- Freshly ground black pepper
DIRECTIONS
Bring 6 cups of salted water to a boil in a medium pot or saucepan. While the water is heating up, fill a large bowl halfway with ice water.
Cook the broccoli florets in boiling water for 1 minute, or until tender. Remove with a slotted spoon and place in the prepared ice water bowl. Spin the broccoli in a salad spinner once it has cooled. It will need to be spun at least twice.
Whisk together the dressing ingredients in a medium mixing bowl. Season with salt and pepper to taste.
In a large mixing bowl, combine all salad ingredients and drizzle with dressing. Toss until the ingredients are well combined and the dressing is evenly distributed. Place in the refrigerator until ready to serve.
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