Ingredients
Scale
- 4 cups fresh broccoli florets
- 1/2 cup full-fat mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1/2 cup sunflower seeds, unsalted
- 1/2 cup dried cranberries, no-sugar-added
- salt, to taste
- pepper, to taste
- 1/4 cup sliced almonds (optional)
Instructions
- Wash and dry 4 cups of fresh broccoli florets.
- Cut the broccoli into bite-sized pieces.
- In a pot of boiling salted water, blanch the broccoli for 2 minutes until bright green and tender-crisp.
- Immediately transfer the broccoli to an ice bath to stop cooking.
- In a large mixing bowl, combine ½ cup of full-fat mayonnaise, ¼ cup of Greek yogurt, and 2 tablespoons of apple cider vinegar.
- Whisk everything together until smooth.
- Once the broccoli has cooled completely, drain it well.
- Add the broccoli along with ½ cup of sunflower seeds and ½ cup of dried cranberries into the bowl with your dressing mixture.
- Gently fold all ingredients together until every piece is coated in the dressing.
- Sprinkle salt and pepper generously over your salad according to taste.
- If using sliced almonds, sprinkle those on top as well.
- Let your Keto Broccoli Salad sit in the fridge for at least 30 minutes before serving.
- Garnish with extra sunflower seeds or almonds just before serving.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve chilled for refreshing taste.
Add bacon for extra crunch!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg