Embarking on a keto-friendly culinary adventure doesn't mean sacrificing flavor or creativity. In this Broccoli and Bacon Salad recipe, we've stripped away the cheese and mayo, presenting a refreshing twist that aligns perfectly with low-carb, high-fat dietary preferences. Packed with crisp broccoli, savory bacon, and a zesty mustard and apple cider vinegar dressing, this vibrant salad not only caters to ketogenic enthusiasts but also promises a delightful burst of flavors and textures for anyone seeking a wholesome, satisfying dish.
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Ingredients:
- 4 cups broccoli florets
- 8 slices of bacon, cooked and crumbled
- 1/2 cup red onion, finely chopped
- 1/4 cup sunflower seeds (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
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Prepare the Broccoli: Wash and chop the broccoli into bite-sized florets. Steam or blanch the broccoli until it's crisp-tender. Transfer the broccoli to a large mixing bowl.
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Cook and Crumble Bacon: Cook the bacon until crispy, then crumble it into small pieces. Add the crumbled bacon to the bowl with the broccoli.
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Add Red Onion and Sunflower Seeds: Finely chop the red onion and add it to the bowl. Toss in the sunflower seeds for extra crunch.
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Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, and olive oil. Adjust the amounts to your taste. Season with salt and pepper.
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Combine and Chill: Pour the dressing over the broccoli mixture and toss everything together until well-coated. Ensure the salad ingredients are evenly coated with the dressing. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
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Serve and Enjoy: Once chilled, give the salad a final toss and serve. This mayo-free, cheese-free keto-friendly Broccoli and Bacon Salad is a refreshing and satisfying low-carb option for those following a ketogenic diet.
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