Broccoli Salad

Makes 6 servings

INGREDIENTS

2 large heads fresh broccoli, cut into bite-sized florets
1 cup mayonnaise (Hellman’s Olive Oil mayo is what I use)
1 TBSP apple cider vinegar
1 tsp freshly squeezed lemon juice
½ tsp pink Himalayan salt
½ tsp black pepper
8 slices bacon, cooked until crispy, and crumbled
½ cup sunflower seeds (optional, may put on side as an additive for those wanting fewer carbs)

INSTRUCTIONS

Drop broccoli into boiling water and let blanch for 1 minute. Drain and rinse with cold water and ice bath.

In a medium bowl whisk together mayonnaise, salt, pepper, vinegar and lemon juice.

Put drained broccoli, bacon, seeds (can leave these off to be added by individuals as optional) into a large bowl. Drizzle with desired amount of sauce. You may not need to use all the sauce if your broccoli heads were not very large. It can be saved and used as a coleslaw dressing! Gently toss to mix sauce.

Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Can be stored in the fridge for up to 2 days.

NOTE: I think next time I make this I will wait and add the crumbled bacon right before serving so it doesn’t get soggy.

Printable Recipes

#lowcarbjc

Credit to KetoConnect for this recipe.

See Megha make this: