Broccoli. Hate it or love it; there's no denying that these little trees are a big boost of vitamins and nutrients, and they're completely low carb. So, why not sneak this easy keto broccoli salad recipe into your keto diet prep menu?
Lightly coated in an apple cider vinegar dressing and tossed with chives, cheddar cheese, slivered almonds, red onions, and machaca, this salad is loaded with flavor and texture. It's the perfect make-ahead side for your weekly meal prep or even a summer party!
This easy keto broccoli salad is also the perfect low carb keto recipe for those that like to minimize their time in the kitchen. It takes just 15 minutes of prep time to put this entire salad together. And once you're done with the prep, all you have to do is throw everything in a big bowl and mix!
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The Process
Begin by boiling about 6 cups of salted water to a boil, and prepare an ice bath while waiting. Once the water is boiling, add broccoli florets to the boiling water and cook until tender, about 1 to 2 minutes. Drain and transfer broccoli florets to the ice bath to chill. When cool, drain and dry florets.
Add dressing ingredients in a small bowl and whisk together until thoroughly combined–season to taste with salt and pepper.
Add all remaining salad ingredients into a large bowl and pour the dressing over the top. Toss until ingredients are combined and thoroughly coated in the salad dressing. Refrigerate until ready to serve.
