Crunchy Broccoli Bacon Cheddar Salad (Keto)
Ingredients (serves 6)
6 cups broccoli florets, bite-size
8 slices bacon, cooked crisp and crumbled
¾ cup shredded cheddar
¼ cup red onion, thinly sliced
2 green onions, thinly sliced
¼ cup sunflower seeds (unsalted)
⅓ cup dill pickles, finely diced (optional but great)
Dressing
½ cup mayonnaise
¼ cup sour cream
1 tbsp apple cider vinegar or pickle juice
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp salt, ¼ tsp black pepper
Pinch of erythritol/monk fruit (optional, balances tang)
Instructions
Blanch (optional for extra tender): Boil broccoli 60–90 seconds, then plunge into ice water. Drain very well.
Mix dressing: Whisk mayo, sour cream, vinegar (or pickle juice), Dijon, garlic powder, salt, pepper, and sweetener if using.
Combine: In a large bowl add broccoli, bacon, cheddar, red onion, green onion, sunflower seeds, and pickles. Toss with dressing to coat.
Chill: Cover and refrigerate 30 minutes so flavors meld. Toss again before serving.
Tips & swaps
Add 2 tbsp finely grated Parmesan for extra savoriness.
Swap sunflower seeds with toasted almonds or pecans.
Prefer ranch vibes? Replace Dijon/garlic with 1 tbsp ranch seasoning.
Estimated macros (per serving)
Calories: ~280
Fat: ~24 g
Protein: ~9 g
Net carbs: ~4–5 g
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