Instructions:
- Prepare the Broccoli: Wash the broccoli heads and cut them into bite-sized florets. You can also peel and chop the broccoli stems if you like. Blanche the broccoli in boiling water for about 1-2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sweetener, minced garlic, Dijon mustard, salt, and black pepper. Adjust the sweetness and seasoning to your taste. If you prefer a tangier dressing, add more vinegar.
- Assemble the Salad: In a large salad bowl, combine the blanched and dried broccoli florets, finely chopped red onion, crumbled bacon, shredded cheddar cheese, and sunflower seeds (if using).
- Add the Dressing: Pour the dressing over the salad and toss everything together until all the ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the flavors to meld together. Just before serving, give it a final toss and adjust the seasoning if necessary.
- Enjoy: Serve your low-carb broccoli salad with bacon as a side dish at barbecues, picnics, or as a light lunch. It’s a perfect addition to your low-carb or keto diet.
Feel free to customize this recipe by adding other low-carb veggies like cauliflower or cherry tomatoes for extra variety and flavor. Enjoy your delicious and healthy salad!
Looks great. Thanks.