Keto Broccoli Salad
A low carb take on the classic broccoli salad, with a little jalapeño heat. Great for potlucks, barbecues, and reunions.
Servings 10 servings
Calories 321kcal
Ingredients
- 7 cups broccoli florets
- ½ medium red bell pepper , diced
- 1 small jalapeño pepper , diced (optional)
- 3 scallions , diced
- 8 slices bacon , cooked and chopped
- 1 cup mayonnaise
- 4 ounces cheddar cheese , shredded
- 2 tablespoons apple cider vinegar
- 3 teaspoons stevia in the raw , optional
- ¼ cup coarsely chopped macadamia nuts
- salt and pepper to taste
Instructions
- Pre cook and crumble bacon for the salad. Set aside in an airtight storage container until ready to use.
- Dice and chop the broccoli florets, red bell and jalapeño pepper, peppers, and scallions. Toss together in a large bowl with the cheddar cheese.
- To make the salad dressing, In a medium bowl whisk together the mayonnaise, apple cider vinegar, and sweetener (if using).
- Stir the salad dressing into broccoli salad mixture until well combined. Refrigerate at least 30 minutes or until ready to eat.
- Just before serving, sprinkle the salad with crumbled bacon and macadamias and stir to combine.
Video
Nutrition
Serving: 1cup | Calories: 321kcal | Carbohydrates: 6g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 355mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 67mg | Calcium: 119mg | Iron: 1mg | Net Carbohydrates: 4g
