Keto Broccoli Salad
This keto broccoli salad is a low carb version of the popular broccoli salad- Crispy, tender broccoli covered with a healthy and creamy dressing without mayonnaise!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 157kcal
Author Arman
Ingredients
- 4 cups broccoli chopped
- 1 tablespoon olive oil
- 1 large onion sliced
- 1/2 cup yogurt * See notes
- 2 tablespoon apple cider vinegar or any vinegar
- 1 tablespoon Dijon Mustard or any flavorful mustard
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 1/4 cup flaked almonds
- 1/4 cup pine nuts
Instructions
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Fill a large saucepan with water and 1/2 teaspoon of salt. Bring to a boil.
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Add your chopped broccoli and cook for 5 minutes. Remove from the stove and drain it. Submerge the drained broccoli in ice water.
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Preheat a non-stick pan on medium heat, and add the olive oil. When hot, add the sliced onions and sauteed for 5-6 minutes, until brown. Remove from the heat and place them in a bowl. Cover the bowl, to let the onions further caramelize.
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In a mixing bowl, add your yogurt, apple cider vinegar, mustard, and salt and pepper, and whisk together, until smooth. Add extra salt, to taste.
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In a separate mixing bowl, add your broccoli, caramelized onions, sliced almonds, and pine nuts, and mix well.
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Pour your dressing over the salad mixture, and mix until the dressing has covered all the broccoli completely. Serve immediately.
Notes
* Any plain yogurt works. I used plain coconut yogurt, to keep it vegan.
Store leftover broccoli salad in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Sodium: 380mg | Potassium: 440mg | Fiber: 4g | Vitamin A: 597IU | Vitamin C: 84mg | Calcium: 88mg | Iron: 1mg | NET CARBS: 4g