Low Carb Broccoli Salad
Prep Time: 15 minutes |Total Time: 15 minutes | Serves: 8
Broccoli salad is a super-popular side dish. There are many recipes online with slight variations. This salad is very easy to adjust to your diet or flavor preferences. I used to make this recipe with real sugar, raisins, and dried cranberries. After making it a low carb-friendly recipe, I think it’s just as good with the Swerve as with real sugar. If you’re watching your sugar intake, this broccoli salad recipe is for you!
Avocado mayo (probably) doesn’t have the soybean oil as standard mayonnaise. (I cannot speak for every brand, though.) It is better for a low carb/keto diet. Choose the products that work for your diet.
This salad comes together very quickly. That’s part of the reason I like it so much. It makes a great side dish with a barbeque sandwich or a juicy ribeye steak. It’s a great way to get your veggies in! Broccoli is filled with potassium, folate, iron, calcium, and vitamin C, which is a great antioxidant. Webmd.com states, “The average American eats nearly 6 pounds of this vegetable each year.” … but maybe more if you love this salad!
Low Carb Broccoli Salad
After making it a low carb-friendly recipe, I think it’s just as good with the Swerve as with real sugar. If you’re watching your sugar intake, this broccoli salad recipe is for you!
Ingredients
- 1 pound broccoli, cut into bite-size florets
- 1/2 cup cheddar cheese, shredded
- 1/2 a red onion, small dice
- 1/2 cup pecans, chopped and toasted
- 8 slices bacon, cooked and crumbled
- 1/4 cup green onions, sliced
- 1/4 cup sunflower seeds, out of the shell
Dressing:
- 1/4 cup avocado mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons apple cider vinegar, not "with Mother'
- 1 heaping tablespoon granulated Swerve
- 1-2 teaspoons Dijon mustard
- 1/2 teaspoon freshly cracked black pepper
- kosher salt, to taste
Instructions
- In a large serving bowl, combine the broccoli through the sunflower seeds.
- In a small bowl, combine all the dressing ingredients well. Taste for seasoning and adjust as desired.
- Using a silicone spatula, scrape all the dressing onto the broccoli mixture. Gently fold the dressing throughout. Taste for salt and pepper and add as desired.
- Serve immediately at room temperature or cover and refrigerate for up to 5 days.
Notes
You could change out your cheeses for something other than cheddar. You can also switch up the nuts to walnuts or peanuts. Check the carb values if you’re watching carbs closely.
Double the dressing if you like a “wet” salad. The amount of dressing in the recipe coats the salad well. I think it’s about preference here.
Use the regular apple cider vinegar. The vinegar “with Mother” will taste a little different. I wouldn’t use your expensive Bragg’s here. You just want some pop to your dressing.
Nutrition Facts
Low Carb Broccoli Salad
Amount per Serving
Calories
259
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
29
mg
10
%
Sodium
517
mg
22
%
Potassium
252
mg
7
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin C
32
mg
39
%
Calcium
87
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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