Can keto lovers love broccoli? Oh, we definitely know so. It’s a nutritional powerhouse, with 1 cup of broccoli containing as much vitamin C as an orange, not to mention broccoli is packed with fiber, potassium, even some protein. But just as important, it tastes great – as long as it’s cooked the right way. And we think this recipe is one of those right ways. 

Tips: Don’t boil too long.

We love slow-cooked broccoli. But not all the time. This recipe’s success lies mainly in cooking the broccoli until just crisp-tender. Textural contrast here is crucial.

Shock it!

Plunge the broccoli in an ice water bath as soon as it has been boiled for 1 minute. This technique, called “shocking” (for good reason!) immediately stops the broccoli from residual cooking once it leaves the hot water.  

Salad spinner = water begone!

Delish trick: Use a salad spinner to expel excess water from the broccoli. Transfer the shocked broccoli to a salad spinner, and spin away.  You should spin and drain at least twice. You won’t believe how much water you’ll see, water that would otherwise ruin the salad.

Customize!

We think nuts and grated cheese in some form are a great addition to this salad but you don't have to stick to almonds and cheddar. Feel free to sub in some roughly chopped walnuts and goat cheese for something a bit fancy. Or maybe some spiced pecans and pepper jack for a bit of kick.

What About Leftovers?

If you are pretty sure you are going to have leftovers, or maybe want to make this ahead, we recommend waiting until just before you eat to dress everything. Otherwise things might get a bit soggy. Either way the salad will keep for up to 5 days in the fridge.

Help I'm Vegan!

No problem! You can sub out the bacon for some avocado if you want some creamy, richness. Or some olives to mimic that saltiness you get from bacon. Use your favorite vegan cheese (or just skip it all together) and you're all set.

Cal/Serv: 428

Yields: 4 servings

Prep Time: 0 hours 15 mins

Total Time: 0 hours 35 mins

Ingredients

For the salad

Kosher salt

3 heads broccoli, cut into bite-size pieces

1/2 c. cheddar, shredded

1/4 red onion, thinly sliced

1/4 c. toasted sliced almonds

3  slices bacon, cooked and crumbled

2 tbsp. freshly chopped chives 

For the dressing

2/3 c. mayonnaise

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

Kosher salt

Freshly ground black pepper

Directions

1. In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
2. Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and  immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.
3. In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
4. Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.

Nutrition (per serving): 428 calories, 12 g protein, 11 g carbohydrates, 5 g fiber, 3 g sugar, 39 g fat, 8 g saturated fat, 710 mg sodium