This recipe is basically a giant bowl of delicious ingredients all tossed together. Pretty awesome right?
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I come to you with another classic. I’ve been making a variation of this epic salad for quite a few years now. The original has sugar and dried cranberries, but this one is even better because it’s guilt free!
How do you feel about broccoli? Broccoli is one of my biggest weaknesses. Weird, right? I actually crave broccoli when I haven’t included it in my diet in a day or so. That’s when this salad usually ends up as the star of the dinner table.
I need ALL the broccoli! Just a giant bowl of it!
And while I’m at it, why not some crispy bacon? Maybe some aged cheddar cheese? Perhaps some kale and roasted sunflower seeds all tossed together in a sweet and creamy vinaigrette? If you’re a broccoli lover as well, I’m sure I had you at giant bowl of broccoli.
Why it works
- Broccoli lovers unite! This giant bowl of goodness is packed with healthy vegetables tossed in a sugar free sweet dressing.
- Crispy bacon and roasted sunflower seeds bring an extra delicious crunch to this tasty low carb salad.
- Fast and easy! Make this salad in 15 minutes to pair with any main dish, or enjoy as a lunch salad.
Ingredients
- broccoli
- kale
- cheddar cheese
- bacon
- green onion
- roasted sunflower seeds
- powdered monk fruit / erythritol
- white wine vinegar
- mayonnaise
- sour cream
Powdered Monk Fruit / Erythritol Sweetener – This is my favourite sugar free sweetener. I like the brands SoNourished or Lakanto, which I buy in their granular form. This recipe calls for powdered because we want a smooth dressing, not a grainy one. To make powdered from granular all you need is to pulse the granular sweetener in a clean coffee grinder for a few moments! Make a bunch at once and store it in your cupboard in a plastic bag or glass jar – this process will save you a few bucks!
How to make Low Carb Broccoli Salad
Besides how yummy it is, this Low Carb Broccoli Salad is also amazing because of how quick it is to throw together. Heat a skillet on medium and fry some sliced bacon until crispy, then set aside to cool.
While the bacon is cooking, whisk powdered erythritol and white wine vinegar in a medium bowl until the erythritol has dissolved. Whisk in mayonnaise and sour cream until fully combined.
Chop the broccoli, kale, cheese, green onion and bacon. Toss everything into the mixing bowl along with the sunflower kernels and using a spatula, mix until the dressing has been coated evenly amongst the veggies.
Serve and enjoy!
Watch the whole thing go down
Expert Tips
- Fry the bacon until crisp – that way the bacon won’t get lost in the salad, but rather it will stand out.
- Chop the broccoli into small, bite sized pieces, to make the salad easier to eat.
- Remove the rib from the center of each piece of kale – trust me, you don’t want to eat it!
- This salad will last for a couple of days in the fridge. Keep the dressing separate from the rest of the salad if you would like to keep it fresh longer.
What goes with Low Carb Broccoli Salad?
There are infinite dishes that pair beautifully with this Low Carb Broccoli Salad, but here are a few of my low carb favourites:
- Pesto Chicken Rollup
- Ribs
- Pizza
- Chicken Caesar Salad Lettuce Wraps
- Burgers and Sandwiches like these: Slow Cooker Pulled Chicken, Greek Turkey Burger, Turkey, Bacon Cheddar and Avocado Sandwich, Chipotle Chicken Burger, Turkey Burger
- Lemon Herb Chicken Thighs
Here are some other low carb salads you might like
Thai Salad with Chicken, Zoodles and Peanut Sauce
Ranch Cauliflower Broccoli Salad with Bacon and Cheddar
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Low Carb Broccoli Salad with Bacon, Cheddar and Kale
Ingredients
- 4 strips bacon
- 2 tbsp powdered monk fruit / erythritol sweetener
- 2 tbsp white wine vinegar
- 3 tbsp sour cream
- 1/3 cup mayonnaise
- 1 large or 2 medium heads broccoli (about 3.5 cups diced)
- 2 leaves kale
- 100 grams aged white cheddar cheese
- 1/4 cup roasted & salted sunflower kernels
- 2 tbsp green onion
Instructions
Equipment Needed
- Cutting Board and Knife
- Mixing Bowl
Directions
- Heat a skillet on medium heat and once hot, add the bacon and cook until nice and crispy. Set aside to cool.
- In a mixing bowl whisk the white wine vinegar together with the sweetener until the sweetener is completely dissolved. Whisk in sour cream and mayonnaise.
- Chop the broccoli, kale, cheese, green onion and bacon. Toss everything into the mixing bowl along with the sunflower kernels and using a spatula, mix until the dressing has been coated evenly amongst the veggies.
- Enjoy!
Notes
Expert Tips
- Fry the bacon until crisp – that way the bacon won’t get lost in the salad, but rather it will stand out.
- Chop the broccoli into small, bite sized pieces, to make the salad easier to eat.
- Remove the rib from the center of each piece of kale – trust me, you don’t want to eat it!
- This salad will last for a couple of days in the fridge. Keep the dressing separate from the rest of the salad if you would like to keep it fresh longer.
Well this looks life-changing!! Broccoli is honestly my favorite vegetable and I love a good broccoli salad. I love that you added the kale and sunflower seeds! And I am ALL about the bacon and cheddar cheese. You’re so creative. Looks and sounds amazing!!
Michele you are too sweet, thanks so much for the compliments!